Hawaiian Pot Roast
Hawaiian Pot Roast offers tender beef with a sweet and savory pineapple-mushroom flavor profile, perfect for hearty family dinners or special gatherings with a tropical twist.
Ingredients
Instructions
- Brown the beef pot roast in shortening in a Dutch oven.
- Pour off the drippings, then add soy sauce, 1/2 cup water, pepper, ginger, and sliced onion.
- Cover tightly and cook slowly for 3 hours or until the roast is tender.
- Drain the pineapple chunks; combine with the canned mushrooms and sliced celery.
- Add the pineapple mixture to the roast in the Dutch oven.
- Cook for an additional 20 minutes.
- Remove the roast to a heated platter.
- Mix the remaining water with the flour to create a slurry, then add to the liquid in the pan.
- Cook, stirring constantly, until the sauce thickens.
- Serve the roast with the thickened sauce.
Tips & Substitutions
To enhance the flavor of your Hawaiian Pot Roast, consider marinating the beef in the soy sauce mixture for a few hours before cooking. You can substitute the pineapple chunks with fresh pineapple for a brighter taste. If you want a thicker sauce, add more flour to the slurry. Also, ensure the beef is well-seared to lock in juices, similar to techniques used in Burgundy Beef Tips With Mushrooms.
Serving Suggestions
Serve the Hawaiian Pot Roast with steamed rice or mashed potatoes to soak up the delicious sauce. A side of stir-fried vegetables or a fresh salad can complement the meal nicely. For a tropical twist, consider adding coconut rice, which pairs beautifully with the flavors of the roast.
Storage & Reheating
Store leftover Hawaiian Pot Roast in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent drying out, and warm it gently on the stove over low heat. You can also reheat in the microwave, covered, in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Pot Roast contains roughly 261 calories, with 5g protein, 22g carbohydrates, and 17g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 935mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a pot roast is ideal for its tenderness, you can also use brisket or chuck roast as alternatives. Just be mindful of the cooking time, as different cuts may require slight adjustments to ensure they become tender.
What can I do if I don't have shortening?
If you don't have shortening on hand, you can use vegetable oil or butter instead. Both will work well for browning the meat and help achieve a rich flavor in your pot roast.
Can I make this recipe in a slow cooker?
Absolutely! To make Hawaiian Pot Roast in a slow cooker, brown the meat first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or until the meat is tender, stirring in the flour mixture toward the end to thicken the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).