POLYNESIAN ROAST BEEF
This marvelous recipe from my sister has been a family favorite for years. Pineapple and peppers add a perfect contrast to the rich and savory beef.-Annette Mosbarger, Peyton, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.
Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 34g protein.
POLYNESIAN POT ROAST
We love this recipe, got it from the Crisco cookbook back in 1987?. Hope you enjoy it as much as us. I always serve it with scalloped potatoes and broccoli with cheese sauce-on of our comfort foods
Provided by lets.eat
Categories Roast Beef
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat meat on all sides with flour.
- In Dutch oven, brown meat in hot Crisco.
- Drain pineapple, reserving juice.
- Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
- Add to meat in dutch oven.
- Cover; roast at 350 degrees for 2 hours or till meat is tender.
- Baste occasionally with the mixture.
- During the last 10 minutes, top with pineapple slices.
- Remove meat and pineapple tp warm platter.
- Skim off excess fat.
- Add enough water to pan drippings to make 2 cups liquid.
- Combine cornstarch and the cold water; stir into drippings.
- Cook and stir till thickened and bubbly.
- Drizzle meat with a little sauce; serve remaining sauce with meat.
Nutrition Facts : Calories 177.2, Fat 11.5, SaturatedFat 2.9, Sodium 672.9, Carbohydrate 17.6, Fiber 0.9, Sugar 8.9, Protein 2.1
PELEPONNESIAN POT ROAST
This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do. We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.
Provided by Chocolatl
Categories Roast Beef
Time 1h44m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
- Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.
- Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.
ORIENTAL POT ROAST
This recipe comes from the Oct/Nov issue of Taste of Home. I have not tried it but wanted it in My Cookbook as DH is a huge pot roast fan and I am always looking for something different. There didn't seem to be a similar recipe on Zaar, so if you try this, let us know what you think!
Provided by KeyWee
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown roast in oil on all sides, then drain.
- Add onion.
- Drain pineapple, reserving the juice, and set pineapple aside.
- In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
- Bring to a boil, reduce heat, cover and simmer for 2 hours.
- Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
- Add the peas, mushrooms and reserved pineapple.
- Cover and simmer 15 minutes more or until meat and vegetables are tender.
- Remove meat, vegetables and pineapple from pan and keep warm.
- Combine cornstarch and cold water and add to drippings in pan.
- Bring to a boil, cook and stir until thickened.
- Serve gravy with meat, vegetables and pineapple.
Nutrition Facts : Calories 566.3, Fat 30.1, SaturatedFat 11.2, Cholesterol 138.3, Sodium 642, Carbohydrate 23.3, Fiber 2.4, Sugar 15.8, Protein 49.5
POLYNESIAN POT ROAST
This recipe was in an old cookbook that I have misplaced. Thankfully, my sister saved her handwritten copy and I am now able to save my recipe on here. We have prepared many meals with this recipe, and sometimes we even throw in some potatoes and carrots to make a scrumptious one pot meal. Hope you enjoy it as much as we all do. I have included the first hour of marinating at room temperature as prep time.
Provided by Rita D.
Categories Meat
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place roast and mushrooms in 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 sliced onion, place over high heat and bring to a boil.
- Reduce heat, cover and simmer 2 1/2 to 3 hours or until 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.
Nutrition Facts : Calories 453.5, Fat 31.3, SaturatedFat 12.7, Cholesterol 115.7, Sodium 750.3, Carbohydrate 7.9, Fiber 0.5, Sugar 4.2, Protein 33
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