Polynesian Pot Roast
Take your taste buds on a tropical adventure with this Polynesian Pot Roast, a slow-cooked masterpiece that combines tender beef chuck roast with vibrant, island-inspired flavors. This recipe features juicy pineapple chunks, a medley of red and green bell peppers, and a savory-sweet sauce infused with soy sauce, brown sugar, and a hint of fresh ginger. Perfectly paired with fluffy white rice, this dish creates a delightful balance of tangy, sweet, and umami flavors. Cooked low and slow in a Dutch oven, the beef becomes melt-in-your-mouth tender, while the thickened sauce adds a luscious touch to every bite. Garnished with fresh scallions, this Polynesian Pot Roast is both comforting and exotic—ideal for impressing guests or savoring a cozy family dinner.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large onion, diced
- 20 ounces pineapple chunks (with juice)
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ginger, grated
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons scallions, chopped (for garnish)
- 4 cups white rice (for serving)
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef chuck roast all over with salt, black pepper, and garlic powder.
Add olive oil to the Dutch oven, and sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened.
Stir in the pineapple chunks (with juice), red and green bell peppers, soy sauce, brown sugar, grated ginger, and beef broth.
Return the seared beef to the pot, nestling it into the liquid and vegetable mixture.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Cook the pot roast for approximately 3 hours, turning the beef halfway through, until it is tender and easily pulls apart with a fork.
Once the beef is cooked, remove it from the pot and set it aside to rest on a serving platter.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the cooking liquid in the pot to thicken the sauce. Simmer for 2-3 minutes until the sauce reaches your desired consistency.
Slice or shred the beef and pour the thickened sauce over the top.
Garnish with chopped scallions and serve with white rice on the side.
Nutrition Facts
Calories |
5392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 100.3 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 6008 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
