A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hawaiian Pot Roast
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- #19706
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds boneless beef chuck cross-rib pot roast
2 tablespoons cooking fat
salt
black pepper
1/4 cup soy sauce
1/2 cup pineapple juice drained from tidbits
1/4 teaspoon ginger
1 medium onion, thinly sliced
3 stalks celery, cut 1-inch diagonal pieces
13 1/4 ounces pineapple tidbits
4 ounces mushroom slices
1/4 cup water
1 tablespoon cornstarch
directions
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
During the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
Slice meat, and serve sauce separately.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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