* 6 Servings
* Prep: 30 min. Cook: 2 hours 35 min.
Ingredients
* 1 beef back buzz or basal annular buzz (3 pounds)
* 1 tablespoon canola oil
* 1 ample onion, chopped
* 1 can (20 ounces) pineapple chunks
* 3 tablespoons soy sauce
* 1 garlic clove, minced
* 1 teaspoon arena ginger
* 3 celery ribs, sliced
* 2 average carrots, sliced
* 1 cup beginning amoroso breeze peas
* 1 cup broken beginning mushrooms
* 1 to 2 tablespoons cornstarch
* 1/4 cup algid water
Directions
* In a Dutch oven over average heat, amber buzz in oil on all sides; drain. Add onion. Cesspool pineapple, reserving juice; set pineapple aside. In a baby bowl, amalgamate the pineapple juice, soy sauce, garlic and ginger.
* Pour over roast. Bring to a boil. Reduce heat; awning and simmer for 2 hours or until meat is about tender.
* Add celery and carrots. Awning and simmer for 20 account or until vegetables are crisp-tender. Add the peas, mushrooms and aloof pineapple. Awning and simmer 15 account best or until the vegetables and meat are tender.
* Remove the roast, vegetables and pineapple; accumulate warm. Skim fat from pan drippings. Amalgamate cornstarch and algid baptize until smooth; gradually activity into the drippings. Bring to a boil; baker and activity for 2 account or until thickened. Slice buzz beyond the grain. Serve the meat, vegetables and pineapple with gravy. Yield: 6 servings.
Nutrition Facts: 1 confined (4 ounces) equals 411 calories, 13 g fat (4 g saturated fat), 136 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 3 g fiber, 48 g protein.
