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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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We love this recipe, got it from the Crisco cookbook back in 1987?. Hope you enjoy it as much as us. I always serve it with scalloped potatoes and broccoli with cheese sauce-on of our comfort foods Ingredients:
3 lbs beef roast |
1/4 cup flour |
1/3 cup crisco shortening |
1 (8 ounce) can unsweetened pineapple slices |
1/4 cup soy sauce |
2 tablespoons firmly packed brown sugar |
3 tablespoons lemon juice |
1 clove garlic, minced |
1/2 teaspoon dried basil |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Preheat oven to 350 degrees.
2. Coat meat on all sides with flour.
3. In Dutch oven, brown meat in hot Crisco.
4. Drain pineapple, reserving juice.
5. Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
6. Add to meat in dutch oven.
7. Cover; roast at 350 degrees for 2 hours or till meat is tender.
8. Baste occasionally with the mixture.
9. During the last 10 minutes, top with pineapple slices.
10. Remove meat and pineapple tp warm platter.
11. Skim off excess fat.
12. Add enough water to pan drippings to make 2 cups liquid.
13. Combine cornstarch and the cold water; stir into drippings.
14. Cook and stir till thickened and bubbly.
15. Drizzle meat with a little sauce; serve remaining sauce with meat.
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