| POLYNESIAN POT ROAST |
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Makes 6 servings3-pound beef pot roast 1/4 cup flour 1/3 cup CRISCO 1 can (8 ounces) pineapple slices 1/4 cup soy sauce 3 tablespoons lemon juice 2 tablespoons firmly packed brown sugar 1 clove garlic, minced 1/2 teaspoon dried basil, crushed 2 tablespoons cornstarch 1/4 cup cold water Preheat oven to 350ºF. 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 350ºF 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 to 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. |
