Polynesian Pot Roast

• 1 can crushed pineapple or pineapple juice (approximately 12 oz.)
• 2 Tbsp. brown sugar
• 1/2 tsp. ginger
• 1 medium onion, chopped
• 1/2 c. wine vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• 2 c. beef bouillon broth
• 2 Tbsp. oil
• 3 to 5 lb. bottom round beef roast

1. Brown meat in oil in large Dutch oven on all sides.
2. Add chopped onion and saute.
3. Combine in mixing bowl the pineapple, brown sugar, ginger, vinegar, soy sauce and Worcestershire sauce and stir thoroughly.
4. Pour over meat along with beef bouillon broth and bring to boil.
5. Cover and lower heat.
6. Simmer for 2 to 3 hours. Potatoes and carrots may be added and cooked for last hour.
7. Remove meat and vegetables and thicken gravy with cornstarch.

pineapple, brown sugar, ginger, onion, wine vinegar, soy sauce, worcestershire sauce, beef bouillon broth, oil, bottom round beef roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933527 (may not work)