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Polynesian Roast Beef

 Polynesian Roast Beef
“This easy and delicious recipe came from my sister and has been a family favorite for years,” says Annette Mosbarger in Falcon, Colorado. Pineapple and peppers add color and taste.
10-11 ServingsPrep: 15 min. Cook: 7 hours


  • 1 beef top round roast (3-1/4 pounds)
  • 2 tablespoons browning sauce, optional
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, sliced
  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 1/2 teaspoon minced garlic
  • 1 medium green pepper, sliced


  • Cut roast in half; brush with browning sauce if desired. Combine the
  • flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow
  • cooker; top with roast.
  • Drain pineapple, reserving juice; refrigerate the pineapple. In a
  • small bowl, combine the brown sugar, cornstarch and ginger; whisk in
  • the broth, soy sauce, garlic and reserved pineapple juice until
  • smooth. Pour over meat. Cover and cook on low for 6-8 hours.
  • Add pineapple and green pepper. Cook 1 hour longer or until meat is

2 of 2

Polynesian Roast Beef (continued)

Directions (continued)

  • tender.
  • Yield: 10-11 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.