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I made this in my dutch oven in the oven set at 300 degrees. I think it was in there for about 5 hours. The sauce thickened perfectly, but was a little on the sweet side for me. With the pineapple juice I think I would leave out some of the sugar next time. Great served over rice!

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Chef Jean August 25, 2011

This was a nice change from our regular pot roast. Next time, I'll add an extra tablespoon of cornstarch when adding the pepper/pineapple. I'd like the gravy thicken a little more and then served with rice. Thank you for sharing your recipe. Made for ZWT 7 - Pacific Islands

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Charlotte J June 17, 2011
Polynesian Roast Beef for Crock Pot