Polynesian Pot Roast

15m Prep Time
2h20m Cook Time
0 Yield
Preparation Directions
OVEN METHOD

STEP ONE

HEAT oven to 350ºF. Heat oil in large Dutch oven over medium-high heat. Coat meat evenly with flour. Add meat and any remaining flour to Dutch oven. Brown meat on all sides. Combine reserved pineapple juice, soy sauce, lemon juice, caramel topping, brown sugar, garlic and basil. Add to meat. Cover.

STEP TWO

ROAST in oven 2 hours or until meat is tender, basting occasionally. During last 10 minutes, top with pineapple slices. Place meat on serving platter. Cover with foil to keep warm.

STEP THREE

STRAIN liquid in Dutch oven. Add enough water to make 2 cups liquid. Return to Dutch oven. Heat until boiling. Combine cold water and cornstarch in small bowl until smooth. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve with meat.
SLOW COOKER METHOD

STEP ONE

COAT slow cooker with Crisco® No-Stick Cooking Spray.

STEP TWO

HEAT oil in large skillet over medium-high heat. Coat meat evenly with flour. Add meat and any remaining flour to skillet. Brown meat on all sides. Place meat in slow cooker. Combine reserved pineapple juice, soy sauce, lemon juice, caramel topping, brown sugar, garlic and basil. Pour over meat.

STEP THREE

COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Top with pineapple slices the last 20 minutes of cook time. Omit gravy directions.

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