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Categories:
beef pot roast flour Crisco pineapple soy sauce lemon juice brown sugar clove garlic basil cornstarch cold water
Viewed: 50 - Published at: 7 years agoIngredients
- 3 lb. beef pot roast
- 1/4 c. flour
- 1/3 c. Crisco
- 1 (8 oz.) can pineapple slices
- 1/4 c. soy sauce
- 3 Tbsp. lemon juice
- 2 Tbsp. firmly packed brown sugar
- 1 clove garlic, minced
- 1/2 tsp. dried basil, crushed
- 2 Tbsp. cornstarch
- 1/4 c. cold water
Method
- Preheat oven to 350°.
- Coat meat on all sides with flour.
- In Dutch oven, brown meat in hot Crisco.
- Drain pineapple, reserving juice.
- Combine the juice, soy sauce, lemon juice, sugar, garlic and basil.
- Add to meat in Dutch oven.
- Cover; roast at 350° for 2 hours or until meat is tender.
- Baste occasionally with the mixture.
- During the last 10 minutes, top with pineapple slices. Remove meat and pineapple to warm platter.
- Skim off excess fat. Add enough water to pan drippings to make 2 cups liquid.
- Combine cornstarch and the cold water; stir into drippings.
- Cook and stir until thickened and bubbly.
- Drizzle meat with a little sauce; serve remaining sauce with meat.
- Makes 6 servings.
