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oriental pot roast


this recipe comes from the oct/nov issue of taste of home. i have not tried it but wanted it in my cookbook as dh is a huge pot roast fan and i am always looking for something different. there didn't seem to be a similar recipe on zaar, so if you try this, let us know what you think!


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  1. In a dutch oven
  2. Brown roast in oil on all sides
  3. Then drain
  4. Add onion
  5. Drain pineapple
  6. Reserving the juice
  7. And set pineapple aside
  8. In a small bowl
  9. Combine pineapple juice
  10. Soy sauce
  11. Garlic and ginger
  12. And pour over roast
  13. Bring to a boil
  14. Reduce heat
  15. Cover and simmer for 2 hours
  16. Add celery and carrots
  17. Cover and simmer 20 minutes or until vegetables are crisp-tender
  18. Add the peas
  19. Mushrooms and reserved pineapple
  20. Cover and simmer 15 minutes more or until meat and vegetables are tender
  21. Remove meat
  22. Vegetables and pineapple from pan and keep warm
  23. Combine cornstarch and cold water and add to drippings in pan
  24. Bring to a boil
  25. Cook and stir until thickened
  26. Serve gravy with meat
  27. Vegetables and pineapple

Step 12

Total Time in Minute 200

Ingredients Count 12

cooking oriental pot roast

See More Relate Photo


Rump roast

Vegetable oil


Pineapple chunks

Soy sauce


Ground ginger


Sugar snap pea

Fresh mushrooms


Cold water

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