Oriental Pot Roast

I got this recipe from Taste of Home magazine. It turned out better than expected. Of course, as with most recipes, I used the recipe in the magazine as a starting point and modified it. I'll add my modifications at the end.

Oriental Pot Roast
1 boneless beef rump roast (3 lbs)
1 T oil
1 large onion, chopped
1 can (20 oz) pineapple chunks
3 T soy sauce
1 garlic clove, minced
1 t ground ginger
3 celery ribs, sliced
2 medium carrots, sliced
1 c fresh sugar snap peas
1 c sliced fresh mushrooms
1-2 T cornstarch
1/4 c cold water

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. Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.

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.

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 2 minutes or until thickened. Slice roast across the grain. Serve meat, vegetables, and pineapple with gravy.

NOTES: I didn't use any of the vegetables in this recipe. After I poured the sauce over the roast, I stuck it in the oven at 250* for about 4 hours, then added the pineapple in the last 15 minutes. I made the gravy, but it was too strong for my taste. But the roast and pineapple together were delicious! I think this would go well in a slow cooker as well.