Pineapple Pot Roast
|Canned pineapple slices||8 1⁄4 Ounce (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Beef blade pot roast||4 Pound (1 Roast)|
|Cooking oil||2 Tablespoon|
Drain pineapple, reserving syrup; set aside slices.
Add enough water to syrup to make 1 1/2 cups.
Combine syrup with next 5 ingredients.
Place roast in shallow pan; pour soy mixture over.
Cover; marinate at room temperature for 2 hours, turning meat occasionally.
Drain, reserving marinade.
In Dutch oven brown the meat in hot oil.
Add 1 cup reserved marinade.
Cover and roast at 350° till tender, 2 1/2 to 3 hours, basting often.
During last 10 minutes, top with pineapple slices.
Remove meat to platter.
Add reserved marinade and enough water to pan drippings to make 2 cups liquid.
Stir 1/4 cup cold water into cornstarch; stir into drippings.
Cook and stir till thickened.
Drizzle meat with some sauce; pass remaining.