Polynesian Pot Roast - Just Dutch Oven Recipes


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Polynesian Pot Roast

4 lb Pot roast, boneless
1 c Mushrooms; sliced
1 c Pineapple juice, unsweetened
1/4 c Soy sauce
1 1/2 ts Ginger, ground
1/2 ts Salt
1 lg Onion; sliced
1 tb Cornstarch
2 tb Water

Place roast and mushrooms in a large Dutch oven. Combine pineapple juice, soy sauce, ginger, and salt; mix well, and pour over roast. Let stand 1 hour at room temperature, turning once. Add onion; place over high heat, and bring to a boil. Reduce heat; cover and simmer 2-1/2 to 3 hours or until the roast is tender.

Remove roast and vegetables to warm serving dish. Combine cornstarch and water, mixing well; stir into pan drippings. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly. Ladle sauce over roast.