Polynesian Pot Roast Recipes

POLYNESIAN ROAST BEEF

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

POLYNESIAN ROAST BEEF FOR CROCK POT

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
• Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
• Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

POLYNESIAN POT ROAST

Steps:

• Place roast and mushrooms in 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 sliced onion, place over high heat and bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until 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.

HAWAIIAN ROAST BEEF

Steps:

• combine and press the garlic, rosemary, salt pepper and mustard into the roast.
• Line roasting pan w/ sliced onion.
• Place seasoned roast fat side up.
• mix pineapple, orange juice, wine, tomato paste and sugar and pour over roast.
• (optional) place in fridge for an hour to marinate.
• Bake at 325f - 165c covered for 90 minute.
• Uncover and roast for additional 30 minutes at 350f - 180c.

DUTCH OVEN HAWAIIAN POT ROAST

Steps:

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Add soy sauce, pineapple, juice, ginger, and onion; mix well.
• Return meat to pan.
• Cover and simmer for 2 1/2 to 3 hours, or until done.
• (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
• during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• When meat is done, remove and keep warm.
• Skim fat from liquid.
• Mix cornstarch in water.
• Add mixture slowly to liquid in pan.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Taste sauce and correct seasoning, if necessary, with salt and pepper.
• Slice meat, and serve sauce separately.

CROCK POT POLYNESIAN BEEF

Steps:

• In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.