Dutch Oven Hawaiian Pot Roast

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Steps

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In a dutch oven , or large pan with a tight-fitting cover , brown meat in fat.

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Season with salt and pepper and remove from pan.

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Pour off fat drippings.

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Add soy sauce , pineapple , juice , ginger , and onion.

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Mix well.

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Return meat to pan.

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Cover and simmer for 2 1 / 2 to 3 hours , or until done.

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Turn meat once to cook it evenly throughout.

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During the last 20 minutes of cooking , add celery , pineapple tidbits , mushrooms , and juice.

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When meat is done , remove and keep warm.

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Skim fat from liquid.

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Mix cornstarch in water.

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Add mixture slowly to liquid in pan.

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Bring to a boil , stirring constantly , and cook until thickened , about 3 minutes.

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Taste sauce and correct seasoning , if necessary , with salt and pepper.

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Slice meat , and serve sauce separately.

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Ingredients

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cross-rib roasts, cooking fat, salt, pepper, soy sauce, pineapple juice, ginger, onion, celery, pineapple tidbits, canned mushroom slices, water, cornstarch