Sweet and Sour Pot Roast

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs certified angus beef cross-rib roasts (English or Chuck arm pot roast)
  • 14
  • 14
  • 2
    cups pineapple juice
  • 2
    tablespoons cornstarch
  • 14
    cup water
  • 12
    teaspoon garlic salt
  • 2
    teaspoons vegetable oil
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DIRECTIONS

  • Brown roast on all sides in hot oil in a heavy skillet over medium heat.
  • Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
  • Bake in the oven at 325 for 60-70 minutes (to medium doneness) or until tender.
  • Remove roast from roasting pan and cover to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and cook for 2 minutes or until sauce thickens. Slice meat and serve with wild rice and sauce.
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