Polynesian Pot Roast

• 3 -4 lbs pot roast
• 1 cup sliced mushrooms
• 1 cup unsweetened pineapple juice
• 1/4 cup soy sauce
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1 large onion
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Place roast and mushrooms in large Dutch Oven.
2. Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
3. Let stand 1 hour at room temperature, turning once.
4. Add sliced onion, place over high heat and bring to a boil.
5. Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
6. Remove roast and vegetables to warm serving dish.
7. Combine cornstarch and water, mixing well. Stir into pan drippings.
8. Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

mushrooms, pineapple juice, soy sauce, ground ginger, salt, onion, cornstarch, water

Taken from www.food.com/recipe/polynesian-pot-roast-310685 (may not work)