Pineapple Marinade Pot Roast

 Pineapple marinate pot roast

1 (4 ½ pound) lean round roast

1 cup fresh mushroom, sliced

1 cup pineapple juice

¼ cup soy sauce

1 ½ teaspoons ground ginger

1 large onion, sliced

1 tablespoon cornstarch

2 tablespoons water

Trim excess fat from roast. Place roast and mushrooms in a Dutch Oven. combine pineapple juice, soy sauce, and ginger; pour over roast. Cover and refrigerate 1 hour, turning once.

Add onion to Dutch Oven; place over high heat, and bring to a boi. Cover and reduce heat, and simmer 2 ½ hours or until roast is tender.

Remove roast and vegetables to a warm serving dish. Skim off fat from liquid in Dutch Oven. Cook over medium-high heat, stirring constantly, until thickened and bubbly.

Slice roast, and serve with sauce.

Yield: 12 servings