Polynesian Roast Beef for Crock Pot

"This is a recipe I found on Taste of Home Site. Adding it here for the ZWT Pacific Island Region. Here is the intro for the recipe: “This easy and delicious recipe came from my sister and has been a family favorite for years,” says Annette Mosbarger in Falcon, Colorado. Pineapple and peppers add color and taste."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:
8hrs 10mins
Ingredients:
14
Serves:
10-12
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ingredients

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directions

  • Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
  • Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
  • Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

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Reviews

  1. 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!
     
  2. 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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RECIPE SUBMITTED BY

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