Description
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!
Ingredients
- Rump Roast
- Vegetable Oil
- Onion
- Pineapple Chunks
- Soy Sauce
- Garlic
- Ground Ginger
- Celery
- Sugar Snap Pea
- Fresh Mushrooms
- Cornstarch
- Cold Water
Instructions
- In a dutch oven, brown roast in oil on all sides, then drain
- Add onion
- Drain pineapple, reserving the juice, and set pineapple aside
- In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast
- Bring to a boil, reduce heat, cover and simmer for 2 hours
- Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender
- Add the peas, mushrooms and reserved pineapple
- Cover and simmer 15 minutes more or until meat and vegetables are tender
- Remove meat, vegetables and pineapple from pan and keep warm
- Combine cornstarch and cold water and add to drippings in pan
- Bring to a boil, cook and stir until thickened
- Serve gravy with meat, vegetables and pineapple