Pineapple Pot Roast2018-02-14
½ kg beef round (whole)
4 cloves garlic, crushed
1 tbsp flour
3 tbsp butter
1 pc each small red and green bell peppers, cut into cubes
2 tbsp DEL MONTE Tomato Paste
1 pc medium onion, sliced
1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserved syrup) and each piece cut into 2
½ tsp Worcestershire sauce
½ tbsp prepared mustard
1. Rub beef with garlic. Sprinkle with ½ tsp iodized fine salt (or ½ tbsp iodized rock salt) and flour. Set aside. Heat 2 tbsp of butter and 1 tbsp oil. Stir fry bell pepper for 2 minutes. Set aside. In the same oil, brown beef on all sides. Remove beef.
2. In the same pan, add remaining butter then saute DEL MONTE Tomato Paste and onion. Add beef, pineapple syrup, 1/3 to ½ cup water, and the remaining ingredients except pineapple slices and bell pepper. Cover and simmer over low heat for 2 hours or until beef is tender.
3. Add DEL MONTE Fresh Cut Sliced Pineapple and bell pepper. Simmer once. Slice beef and put back into pan. Heat for 1 minute. Arrange on platter.