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Polynesian Beef Roast

  Beef chuck roast 4 Pound (1 Roast, 3 To 4 Pound)
  Onion 1 Large, sliced
  Pineapple juice 1 Cup (16 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Ground ginger 1 1⁄2 Teaspoon
  Diagonally sliced celery 1 Cup (16 tbs)
  Carrots 4 , cut in 3- to 4-inch strips
  Spinach/One package of 10-ounce frozen spinach, thawed 1⁄2 Pound, cleaned and stems removed
  Fresh mushrooms 1 Pint, sliced
  Cornstarch 2 Tablespoon

In shallow baking dish, cover meat with onion rings.
Combine pineapple juice, soy sauce, ginger, and 1/4 teaspoon salt.
Pour over meat.
Let stand in pineapple mixture 1 hour at room temperature, turning meat once.
Place meat and onions in Dutch oven.
Pour pineapple mixture over; cover and simmer 2 to 2 1/2 hours or till meat is tender.
Add celery and carrots.
Sprinkle vegetables with salt; bring to boiling, then simmer 20 minutes.
Arrange spinach and mushrooms on top of meat.
Simmer 10 minutes or till spinach is wilted and other vegetables are crisp-tender.
Remove meat and vegetables to heated platter; keep hot.
Skim fat from meat juices.
Blend together 1/4 cup cold water and cornstarch.
Stir into juices; cook and stir till thickened and bubbly.

Recipe Summary

Main Dish

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