Polynesian Roast Beef Recipes

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
• Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
• Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

Steps:

• In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.

Steps:

• combine and press the garlic, rosemary, salt pepper and mustard into the roast.
• Line roasting pan w/ sliced onion.
• Place seasoned roast fat side up.
• mix pineapple, orange juice, wine, tomato paste and sugar and pour over roast.
• (optional) place in fridge for an hour to marinate.
• Bake at 325f - 165c covered for 90 minute.
• Uncover and roast for additional 30 minutes at 350f - 180c.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
• Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
• Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
• Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
• Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
• Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
• Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Coat meat on all sides with flour.
• In Dutch oven, brown meat in hot Crisco.
• Drain pineapple, reserving juice.
• Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
• Add to meat in dutch oven.
• Cover; roast at 350 degrees for 2 hours or till meat is tender.
• Baste occasionally with the mixture.
• During the last 10 minutes, top with pineapple slices.
• Remove meat and pineapple tp warm platter.
• Skim off excess fat.
• Add enough water to pan drippings to make 2 cups liquid.
• Combine cornstarch and the cold water; stir into drippings.
• Cook and stir till thickened and bubbly.
• Drizzle meat with a little sauce; serve remaining sauce with meat.

Steps:

• Place roast and mushrooms in large Dutch Oven.
• Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
• Let stand 1 hour at room temperature, turning once.
• Add sliced onion, place over high heat and bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
• Remove roast and vegetables to warm serving dish.
• Combine cornstarch and water, mixing well. Stir into pan drippings.
• Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.