Asian Pot Roast Recipe

Nutrition Facts

  • One serving:
  • (4 ounces)
  • Calories:
  • 411
  • Fat:
  • 13 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 136 mg
  • Sodium:
  • 560 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 3 g
  • Protein:
  • 48 g


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Asian Pot Roast

Taste of Home

I love Oriental food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the roast, vegetables and pineapple over rice or egg noodles. -Donna Staley Randleman, North Carolina

SERVINGS: 6

CATEGORY: Main Dish

METHOD:

TIME: Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:

  • 1 boneless beef rump roast (3 pounds)
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 can (20 ounces) pineapple chunks
  • 3 tablespoons soy sauce
  • 1 garlic clove, 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 to 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions:

In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 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 the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender.
    Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve meat, vegetables and pineapple with gravy. Yield: 6 servings.


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