Ingredients
- 3 lb. boneless beef rump roast
- 1 tablespoon oil
- 1 large onion, chopped
- 1 {20oz} can pineapple chunks
- 3 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 3 celery ribs, sliced
- 2 medium carrots, sliced
- 1 cup fresh sugar snap peas
- 1 cup sliced fresh mushrooms
- 1-2 tablespoons cornstarch
- 1/4 cup cold water
Preparation
Step 1
In a dutch oven over med-heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside.
In a small bowl, combine pineapple juice, soy sauce, garlic and ginger. Pour over roast. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is almost tender. Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until vegetables and meat are tender.
Remove roast, veggies and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and water until smooth; gradually stir into the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve meat, veggies and pineapple with gravy.