Dutch Oven Hawaiian Pot Roast

Recipe by Tina Klein
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READY IN: 3hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs beef chuck cross-rib roasts, boneless
  • 2
    tablespoons cooking fat
  • 14
  • 12
    cup pineapple juice, drained from tidbits
  • 14
    teaspoon ginger
  • 1
    medium onion, thinly sliced
  • 3
    stalks celery, cut 1 inch diagonal pieces
  • 13 14
  • 4
    ounces canned mushroom slices
  • 14
    cup water
  • 1
    tablespoon cornstarch
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DIRECTIONS

  • In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
  • Season with salt and pepper and remove from pan.
  • Pour off fat drippings.
  • Add soy sauce, pineapple, juice, ginger, and onion; mix well.
  • Return meat to pan.
  • Cover and simmer for 2 1/2 to 3 hours, or until done.
  • (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
  • during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
  • When meat is done, remove and keep warm.
  • Skim fat from liquid.
  • Mix cornstarch in water.
  • Add mixture slowly to liquid in pan.
  • Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
  • Taste sauce and correct seasoning, if necessary, with salt and pepper.
  • Slice meat, and serve sauce separately.
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