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Asian Pot Roast

 Asian Pot Roast
I love Asian 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
6 ServingsPrep: 30 min. Cook: 2 hours 35 min.


  • 1 beef rump roast or bottom round 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. Cover and simmer 15 minutes longer or until the

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Asian Pot Roast (continued)

Directions (continued)

  • 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 the meat, vegetables and pineapple with gravy. Yield: 6
  • servings.
Nutritional Facts: 1 serving (4 ounces) equals 411 calories, 13 g fat (4 g saturated fat), 136 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 3 g fiber, 48 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.