Pineapple Marinated Pot Roast

 Pineapple marinated pot roast

 

1 (4½ pound) lean round roast

1 cup sliced fresh mushrooms 

1 cup pineapple juice

¼ cup soy sauce

1½ 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 boil. Cover and reduce heat, and simmer 2½ hours or until the 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