Polynesian Pot Roast Recipes

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POLYNESIAN ROAST BEEF



Polynesian Roast Beef image

This marvelous recipe from my sister has been a family favorite for years. Pineapple and peppers add a perfect contrast to the rich and savory beef.-Annette Mosbarger, Peyton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 10 servings.

Number Of Ingredients 14

1 beef top round roast (3-1/4 pounds)
2 tablespoons browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8 ounces) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup reduced-sodium soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Steps:

  • Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 34g protein.

POLYNESIAN PORK LOIN



Polynesian Pork Loin image

From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 11

1 teaspoon salt, divided
1/2 teaspoon pepper
1 boneless whole pork loin roast (4 pounds)
1 cup water
1 cup unsweetened crushed pineapple, undrained
2/3 cup tomato paste
1/2 cup packed brown sugar
2 tablespoons diced onion
2 tablespoons diced green pepper
2 tablespoons cider vinegar
1 teaspoon ground ginger

Steps:

  • Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

Nutrition Facts : Calories 301 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 305mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

POLYNESIAN POT ROAST



Polynesian Pot Roast image

This recipe was in an old cookbook that I have misplaced. Thankfully, my sister saved her handwritten copy and I am now able to save my recipe on here. We have prepared many meals with this recipe, and sometimes we even throw in some potatoes and carrots to make a scrumptious one pot meal. Hope you enjoy it as much as we all do. I have included the first hour of marinating at room temperature as prep time.

Provided by Rita D.

Categories     Meat

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 453.5, Fat 31.3, SaturatedFat 12.7, Cholesterol 115.7, Sodium 750.3, Carbohydrate 7.9, Fiber 0.5, Sugar 4.2, Protein 33

POLYNESIAN POT ROAST



Polynesian Pot Roast image

We love this recipe, got it from the Crisco cookbook back in 1987?. Hope you enjoy it as much as us. I always serve it with scalloped potatoes and broccoli with cheese sauce-on of our comfort foods

Provided by lets.eat

Categories     Roast Beef

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs beef roast
1/4 cup flour
1/3 cup Crisco shortening
1 (8 ounce) can unsweetened pineapple slices
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar
3 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried basil
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 350 degrees.
  • Coat meat on all sides with flour.
  • In Dutch oven, brown meat in hot Crisco.
  • Drain pineapple, reserving juice.
  • Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
  • Add to meat in dutch oven.
  • Cover; roast at 350 degrees for 2 hours or till meat is tender.
  • Baste occasionally with the mixture.
  • During the last 10 minutes, top with pineapple slices.
  • Remove meat and pineapple tp warm platter.
  • Skim off excess fat.
  • Add enough water to pan drippings to make 2 cups liquid.
  • Combine cornstarch and the cold water; stir into drippings.
  • Cook and stir till thickened and bubbly.
  • Drizzle meat with a little sauce; serve remaining sauce with meat.

Nutrition Facts : Calories 177.2, Fat 11.5, SaturatedFat 2.9, Sodium 672.9, Carbohydrate 17.6, Fiber 0.9, Sugar 8.9, Protein 2.1

CROCK POT POLYNESIAN BEEF



Crock Pot Polynesian Beef image

Time 5h20m

Number Of Ingredients 15

1 1/2 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon ground ginger
1 1/2 lbs stew meat
3 Tablespoons olive oil
2 cloves of garlic
1 (20 ounce) can of pineapple chunks with juice
2 beef bouillon cubes
1/4 cup white vinegar
2 medium onions, chopped
1 (10 ounce) can mild Rotel tomatoes
3 Tablespoons brown sugar
2 Tablespoons cornstarch
1/4 cup water
2 Tablespoons soy sauce

Steps:

  • In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.

ASIAN-STYLE POT ROAST



Asian-Style Pot Roast image

This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h45m

Yield 8

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
2 tablespoons all-purpose flour
3 medium carrots, peeled and sliced
1 cup beef broth
4 shallots, peeled and sliced
¼ cup soy sauce
2 tablespoons grated fresh ginger
1 tablespoon honey
3 cloves garlic, minced
1 (3 pound) beef chuck pot roast, trimmed of fat
4 cups hot cooked rice
1 tablespoon Chopped green onions and/or sesame seeds

Steps:

  • Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  • Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  • Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  • Bake about 2 1/2 hours or until meat and vegetables are tender.
  • Cut open top of oven bag carefully. Remember: Always support bag with pan.
  • Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g

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