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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

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.

Printed from tasteofhome.com Oct 12, 2008

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Asian Pot Roast cont.

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.