Oriental Pot Roast

Recipe by KeyWee
READY IN: 3hrs 20mins




  • In a Dutch oven, brown roast in oil on all sides, then drain.
  • Add onion.
  • Drain pineapple, reserving the juice, and set pineapple aside.
  • In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
  • Bring to a boil, reduce heat, cover and simmer for 2 hours.
  • Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
  • Add the peas, mushrooms and reserved pineapple.
  • Cover and simmer 15 minutes more or until meat and vegetables are tender.
  • Remove meat, vegetables and pineapple from pan and keep warm.
  • Combine cornstarch and cold water and add to drippings in pan.
  • Bring to a boil, cook and stir until thickened.
  • Serve gravy with meat, vegetables and pineapple.