Asian Pot Roast 1 boneless beef rump roast (3 pounds) 1 tablespoon canola 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Asian Pot Roast cont. 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Asian Pot Roast 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. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008