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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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If you are looking for something different to do with a roast this is the recipe for you. Once this roast is cooked there is a wonderful gravy to serve over the meat. It is not your standard Sunday afternoon pot roast! Ingredients:
3 lbs roast |
1/4 cup flour |
1/4 cup vegetable oil |
1 cup pineapple juice |
3 tablespoons lemon juice |
2 tablespoons firmly packed brown sugar |
1/4 cup soy sauce |
1 minced garlic clove |
1/2 tablespoon dried basil, crushed |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Preheat oven to 350.
2. Coat roast on all sides with flour, then brown in oil.
3. Drain pineapple and reserve juice.
4. Combine pineapple juice, lemon juice, brown sugar, soy sauce, garlic, and basil.
5. Mix well.
6. Pour over meat.
7. Bake at 350 for 2 hours or until tender.
8. Top with pineapple slices and bake 10 minutes more.
9. Combine cornstarch and water.
10. Remove roast to platter.
11. Add 1/2 to 1 cup water to drippings.
12. Bring to a boil, then add cornstarch.
13. Cook and stir until sauce thickens.
14. Serve sauce over meat.
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