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Oriental Pot Roast

American.foodie's picture
Ingredients
  Beef arm/Beef blade or cross rib pot roast 4 Pound
  Pineapple chunks 15 1⁄4 Ounce
  Onion 1 Large
  Soy sauce 3 Tablespoon
  Ground ginger 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Celery stalks 2 Medium
  Frozen spinach 10 Ounce
  Mushroom 4 Ounce
Directions

Cook beef in 4-quart Dutch oven over medium heat until brown.
Drain pineapple; reserve juice.
Place onion on beef.
Mix pineapple juice, soy sauce, ginger and garlic; pour over beef.
Heat to boiling; reduce heat.
Cover and simmer until tender, about 2 1/2 hours.
Add celery.
Cover and simmer 20 minutes.
Add pineapple chunks, spinach and mushrooms.
Cover and simmer 5 minutes.
Remove beef, pineapple and vegetables.
Skim fat from broth; serve broth with beef.
â–¡ Pressure Cooker Directions: Cook beef in 6-quart pressure cooker over medium heat until brown.
Drain pineapple; reserve juice.
Place onion on beef.
Mix pineapple juice, soy sauce, ginger and garlic; pour over beef.
Following manufacturer's directions, cover and cook at 15 pounds pressure 35 to 45 minutes.
Cool 5 minutes; reduce pressure.
Add celery.
Cover and cook at 15 pounds pressure 5 minutes.
Cool 5 minutes; reduce pressure.
Add pineapple chunks, spinach and mushrooms.
Uncover and cook until pineapple chunks are hot, about 5 minutes.
Remove beef, pineapple and vegetables.
Skim fat from broth; serve broth with beef.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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