Eight Flavors Pot Roast

• 1 (20 ounce) can pineapple chunks in juice
• 2 12 lbs boneless beef chuck
• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 2 garlic cloves, pressed
• 1 12 cups water
• 12 cup soy sauce
• 14 cup dry sherry
• 2 12 tablespoons brown sugar
• 2 cinnamon sticks
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon allspice
• 1 head Chinese cabbage or 2 lbs green cabbage, cut into quarters
• 4 teaspoons cornstarch
• 2 tablespoons water

1. Drain pineapple; reserve juice.
2. Trim excess fat from beef.
3. Heat large pot until hot.
4. Add oil, swirling to coat the sides.
5. Cook onion and garlic in hot oil, stirring, 1 minutes.
6. Add beef; brown 2 minutes on each side.
7. In medium bowl, combine reserved pineapple juice, 1.5 cups water, soy sauce, sherry, sugar, cinnamon, ginger and allspice; pour over beef.
8. Bring to a boil; reduce heat and simmer, covered, turning meat occasionally, 1 1/4 hours.
9. Add cabbage; cook 30 minutes longer, adding pineapple last 5 minutes.
10. Remove meat, cabbage and pineapple from pot.
11. Slice meat and arrange on a serving platter with cabbage and pineapple.
12. Strain remaining broth.
13. Pour 1 cup into saucepan.
14. Dissolve cornstarch in 2 tablespoons water; add to broth.
15. Cook, stirring, until sauce boils and thickens.
16. Pour over beef to serve.

pineapple, beef chuck, vegetable oil, yellow onion, garlic, water, soy sauce, sherry, brown sugar, cinnamon sticks, fresh gingerroot, allspice, head chinese cabbage, cornstarch, water

Taken from www.food.com/recipe/eight-flavors-pot-roast-325868 (may not work)