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Polynesian Pot Roast

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Ingredients
  Beef pot roast 3 Pound
  Cooking oil 2 Tablespoon
  Salt To Taste
  Flaked coconut 1⁄4 Cup (4 tbs)
  Apricot pineapple preserves 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Pepper 1 Dash
  Cornstarch 4 Teaspoon
  Cold water 2 Tablespoon
  Pineapple rings 6
  Watercress/Parsley 2 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

In 12-inch skillet brown the pot roast slowly in hot oil. (Electric skillet 350°.)
Sprinkle meat with a little salt.
Combine flaked coconut, pineapple-apricot preserves, the 1/4 cup water, vinegar, soy sauce, ginger, lemon peel, and pepper.
Pour mixture over meat.
Cover skillet tightly; reduce heat (220°).
Simmer till meat is tender, 2 to 21/4 hours.
Add water during cooking, if necessary.
Remove meat to heated platter; keep warm.
Skim fat from pan juices.
Measure pan juices; add water to make 1 cup.
Return pan juices to skillet.
Blend together cornstarch and the 2 tablespoons cold water; add to pan juices.
Cook and stir over low heat till thickened and bubbly.
Spoon some sauce over meat; pass the remainder with roast.
Garnish meat with pineapple rings and watercress or parsley.
Serve with hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
6

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