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Asian Pot Roast

Total Time

Prep: 30 min. Cook: 2 hours 35 min.


6 servings

I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. —Donna Staley, Randleman, North Carolina


  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 can (20 ounces) pineapple chunks
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 3 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 cup fresh sugar snap peas
  • 1 cup sliced fresh mushrooms
  • 1 to 2 tablespoons cornstarch
  • 1/4 cup cold water


  1. In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger.
  2. Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
  3. Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender.
  4. Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

Nutrition Facts

4 ounce-weight: 411 calories, 13g fat (4g saturated fat), 136mg cholesterol, 560mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 48g protein.

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