Oriental Pot Roast

Directions

1. 1
   In a Dutch oven, brown roast in oil on all sides, then drain.
2. 2
   Add onion.
3. 3
   Drain pineapple, reserving the juice, and set pineapple aside.
4. 4
   In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
5. 5
   Bring to a boil, reduce heat, cover and simmer for 2 hours.
6. 6
   Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
7. 7
   Add the peas, mushrooms and reserved pineapple.
8. 8
   Cover and simmer 15 minutes more or until meat and vegetables are tender.
9. 9
   Remove meat, vegetables and pineapple from pan and keep warm.
10. 10
    Combine cornstarch and cold water and add to drippings in pan.
11. 11
    Bring to a boil, cook and stir until thickened.
12. 12
    Serve gravy with meat, vegetables and pineapple.