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Hawaiian Pot Roast

Foreign.Taste's picture
Ingredients
  Beef arm/Blade pot roast 4 Pound
  Bacon drippings/Lard 3 Tablespoon
  Soy sauce 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Pepper 1 Teaspoon
  Ground ginger 1 Teaspoon
  Onion 1 Medium, sliced
  Canned mushroom stems and pieces 4 Ounce (1 Can)
  Sliced celery 3 Cup (48 tbs)
  Canned pineapple chunks 9 Ounce, drained (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
Directions

Brown pot roast in bacon drippings or lard in heavy saucepan; drain.
Stir in soy sauce, 1/2 cup water, pepper, ginger and onion.
Cook, covered, over low heat for 3 to 3 1/2 hours or until pot roast is tender.
Stir in mixture of mushrooms, celery and pineapple.
Cook for 20 to 30 minutes or until celery is tender.
Transfer roast to warm serving platter.
Stir mixture of 1/4 cup water and flour into pan drippings.
Cook until thickened, stirring constantly.
Serve gravy with pot roast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
4

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