Pineapple Pot Roast



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



Step 1

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.

Step 2

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.

Step 3

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.

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