October 3, 2011

Sweet-and-sour Beef Roast

Oven-baked Meat Dishes

Prep time:

20 mins.

Bake Time:

1 minutes

“Why not bring sweet-and-sour flavors to beef roast? This easy-to-assemble meaty main dish features colorful carrots and sugar snap peas.”

Ingredients

Serves 6

1 can (8 oz.) crushed pineapple in juice
1/4 cup soy sauce
1/4 cup cider vinegar
2 tbsp. cornstarch
2 tbsp. honey
1 tsp. finely grated gingerroot or 1/2 tsp. ground ginger
11/2 lb. boneless chuck or rump beef roast
2 cups sliced carrots (about 4 medium)
2 cups fresh sugar snap peas

Directions

1
Preheat oven to 325°F. Combine the pineapple, soy sauce, vinegar, cornstarch, honey and gingerroot in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 4–5 minutes.
2
Place the roast in an ungreased 13- x 9-inch pan. Arrange the carrots around the roast. Pour the pineapple sauce over the roast and carrots. Cover the pan with foil. Bake for 30 minutes.
3
Remove the pan from oven. Scatter the snap peas around the roast, spooning some of the sauce over the peas. Cover the pan with the foil. Bake until an instant-read meat thermometer inserted in the center of the roast reads 155°F–160°F, about 30 minutes longer. Transfer the vegetables to a deep serving platter. Slice the roast and add to the platter. Pour the pan juices over the meat and vegetables and serve.

Variations(0)

Make My Own Version

Reviews(0)

Serving Suggestion

Hot cooked rice with sliced green onions is all that’s needed to complete the meal. Finish with a coconut layer cake.

Great Ideas

• Measure the cornstarch before the honey so you can use the same measuring spoon for both ingredients. Spraying the measuring spoon with nonstick cooking spray just before measuring the honey means it will slide right out.

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