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Pineapple Pot Roast

Meat.World's picture
  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
  Cornstarch 3 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 348 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 9.1 g45.3%

Trans Fat 0 g

Cholesterol 79.8 mg26.6%

Sodium 316.9 mg13.2%

Total Carbohydrates 9 g2.8%

Dietary Fiber 0.28 g1.1%

Sugars 4.9 g

Protein 24 g47.2%

Vitamin A 0.3% Vitamin C 5.3%

Calcium 2.7% Iron 12.3%

*Based on a 2000 Calorie diet

Pineapple Pot Roast Recipe