Tangy Pineapple-Glazed Pot Roast
Indulge in the perfect balance of flavors with this Tangy Pineapple-Glazed Pot Roast. A delightful creation featuring certified Angus beef, this dish combines the richness of a tender pot roast with a sweet and sour sauce that elevates its taste. The juicy pineapple juice, along with brown sugar and soy sauce, infuses the meat with an irresistible tanginess. Perfect for a cozy weeknight dinner, this recipe is sure to impress your family and guests alike. Serve it alongside fluffy wild rice to soak up the mouthwatering glaze for a complete meal that everyone will love.
8
Servings
312
Calories
9
Ingredients
Ingredients
Certified Angus Beef cross-rib roast
3 lbs (trimmed and tied)
Brown sugar
1/4 cup (packed)
Red wine vinegar
1/4 cup (n/a)
Soy sauce
1/4 cup (n/a)
Pineapple juice
2 cups (100% juice, no additives)
Cornstarch
2 tablespoons (mixed with water to form a slurry)
Water
1/4 cup (n/a)
Garlic salt
1/2 teaspoon (n/a)
Vegetable oil
2 tablespoons (for browning)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a heavy skillet, heat vegetable oil over medium heat. Add the cross-rib roast and brown it on all sides, ensuring it develops a nice crust. This step is crucial for deepening the flavors.
3
Once browned, transfer the roast to a rack in a Dutch oven or a sturdy roasting pan. In a separate bowl, mix together the pineapple juice, soy sauce, brown sugar, red wine vinegar, and garlic salt.
4
Pour the marinade over the roast, making sure it's evenly coated. Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil to trap the moisture.
5
Place in the preheated oven and bake for 60-70 minutes, or until the meat reaches medium doneness and is fork-tender. Baste the roast halfway through cooking for added moisture and flavor.
6
After cooking, remove the roast from the oven and let it rest for 10 minutes covered to retain warmth.
7
On the stovetop, bring the cooking liquid in the pan to a boil. Mix the cornstarch slurry (cornstarch combined with water) and add this to the boiling liquid, stirring constantly for about 2 minutes or until the sauce thickens.
8
Slice the roast against the grain and serve with the thickened sauce drizzled on top, paired wonderfully with wild rice.
Nutrition Information
15.6g
Fat
24.4g
Carbs
24.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Tangy Pineapple-Glazed Pot Roast.
Which cut of beef is recommended?
A 3 lb Certified Angus Beef cross-rib roast, trimmed and tied, is recommended.
How many servings does this recipe provide?
This recipe provides 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 325°F (165°C).
How much pineapple juice is needed?
The recipe requires 2 cups of 100% pineapple juice with no additives.
What type of sugar is used for the glaze?
1/4 cup of packed brown sugar is used.
What kind of vinegar is used in the sauce?
1/4 cup of red wine vinegar is used.
How much soy sauce is required?
The recipe calls for 1/4 cup of soy sauce.
What is the first step in preparing the meat?
The first step is to brown the roast on all sides in a heavy skillet with vegetable oil.
Why is browning the meat important?
Browning is crucial for deepening the flavors and developing a nice crust.
How long should the roast bake?
The roast should bake for 60 to 70 minutes.
What is the target doneness for the meat?
The meat should reach medium doneness and be fork-tender.
Should I baste the roast while it is in the oven?
Yes, you should baste the roast halfway through cooking for added moisture and flavor.
How should the pan be covered during baking?
Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil to trap moisture.
How long should the meat rest after cooking?
The roast should rest for 10 minutes covered to retain warmth.
How do I thicken the cooking liquid into a sauce?
Bring the liquid to a boil and add a cornstarch slurry, stirring for about 2 minutes.
What are the ingredients for the cornstarch slurry?
The slurry is made from 2 tablespoons of cornstarch combined with 1/4 cup of water.
How should the roast be sliced for serving?
The roast should be sliced against the grain.
What is a suggested side dish for this meal?
It pairs wonderfully with fluffy wild rice to soak up the glaze.
How many calories are in one serving?
There are 312 calories per serving.
What is the protein content per serving?
Each serving contains 24.4g of protein.
How much fat is in a serving?
There is 15.6g of fat per serving.
How many carbohydrates are in each serving?
There are 24.4g of carbohydrates per serving.
What type of oil is used for browning the beef?
2 tablespoons of vegetable oil are used for browning.
What seasoning is used in the marinade?
1/2 teaspoon of garlic salt is used.
Is this recipe suitable for a busy weeknight?
Yes, it is categorized as a Weeknight recipe and is designed to be an easy recipe.
What flavor profile does the pineapple glaze provide?
It provides a sweet and sour sauce with an irresistible tanginess.
What type of beef brand is specifically mentioned?
The recipe features Certified Angus Beef.
What equipment is needed for roasting?
You can use a Dutch oven or a sturdy roasting pan with a rack.
Is there any fiber or sugar data provided?
The fiber and sugar content data are not specified in the recipe details.