Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pot roast, boneless 1/2 ts Salt
1 c Mushrooms; sliced 1 lg Onion; sliced
1 c Pineapple juice, unsweetened 1 tb Cornstarch
1/4 c Soy sauce 2 tb Water
1 1/2 ts Ginger, ground

Place roast and mushrooms in a large Dutch oven. Combine pineapple
juice, soy sauce, ginger, and salt; mix well, and pour over roast.
Let stand 1 hour at room temperature, turning once. Add onion; place
over high heat, and bring to a boil. Reduce heat; cover and simmer
2-1/2 to 3 hours or until the roast is tender.

Remove roast and vegetables to warm serving dish. Combine cornstarch
and water, mixing well; stir into pan drippings. Cook mixture over
medium-high heat, stirring constantly, until thickened and bubbly.
Ladle sauce over roast.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95

Browse by categories