Oriental Pot Roast

• 3 lbs rump roast
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 (20 ounce) can pineapple chunks
• 3 tablespoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon ground ginger
• 3 stalks celery, sliced
• 1 cup fresh sugar snap pea
• 1 cup fresh mushrooms, sliced
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. In a Dutch oven, brown roast in oil on all sides, then drain.
2. Add onion.
3. Drain pineapple, reserving the juice, and set pineapple aside.
4. In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
5. Bring to a boil, reduce heat, cover and simmer for 2 hours.
6. Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
7. Add the peas, mushrooms and reserved pineapple.
8. Cover and simmer 15 minutes more or until meat and vegetables are tender.
9. Remove meat, vegetables and pineapple from pan and keep warm.
10. Combine cornstarch and cold water and add to drippings in pan.
11. Bring to a boil, cook and stir until thickened.
12. Serve gravy with meat, vegetables and pineapple.

rump roast, vegetable oil, onion, pineapple, soy sauce, clove garlic, ground ginger, stalks celery, fresh sugar snap pea, fresh mushrooms, cornstarch, cold water

Taken from www.food.com/recipe/oriental-pot-roast-101518 (may not work)