Dutch Oven Hawaiian Pot Roast

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs beef chuck cross-rib roasts, boneless
• 2 tablespoons cooking fat
• salt
• pepper
• 1/4 cup soy sauce
• 1/2 cup pineapple juice, drained from tidbits
• 1/4 teaspoon ginger
• 1 medium onion, thinly sliced
• 3 stalks celery, cut 1 inch diagonal pieces
• 13 1/4 ounces pineapple tidbits
• 4 ounces canned mushroom slices
• 1/4 cup water
• 1 tablespoon cornstarch

Recipe

• 1 in a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• 2 season with salt and pepper and remove from pan.
• 3 pour off fat drippings.
• 4 add soy sauce, pineapple, juice, ginger, and onion; mix well.
• 5 return meat to pan.
• 6 cover and simmer for 2 1/2 to 3 hours, or until done.
• 7 (or cook in a 325f oven for same amount of time.) turn meat once to cook it evenly throughout.
• 8 during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• 9 when meat is done, remove and keep warm.
• 10 skim fat from liquid.
• 11 mix cornstarch in water.
• 12 add mixture slowly to liquid in pan.
• 13 bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• 14 taste sauce and correct seasoning, if necessary, with salt and pepper.
• 15 slice meat, and serve sauce separately.