Recipe for Polynesian Pot Roast


4 lb pot roast, boneless
1 cup mushrooms; sliced
1 cup pineapple juice, unsweetened
1/4 cup soy sauce
1 1/2 teaspoon ginger, ground
1/2 teaspoon salt
1 large onion; sliced
1 tablespoon cornstarch
2 tablespoon water


Place roast and mushrooms in a large Dutch oven. Combine pineapple juice, soy sauce, ginger, and salt; mix well, and pour over roast. Let stand 1 hour at room temperature, turning once. Add onion; place over high heat, and bring to a boil. Reduce heat; cover and simmer 2-1/2 to 3 hours or until the roast is tender.

Remove roast and vegetables to warm serving dish. Combine cornstarch and water, mixing well; stir into pan drippings. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly. Ladle sauce over roast.

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