ORIENTAL POT ROAST

By grinder

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.