Ingredients

The following ingredients have 10 Servings
  • 3- pound beef chuck roast (, boneless)
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 yellow onion (, diced)
  • 1 pound carrots (, peeled and cut into 2" chunks)
  • 20 ounces canned pineapple chunks (, do not drain)
  • 3 cups beef broth
  • 1 teaspoon ground ginger
  • 3 garlic cloves (, minced)
  • 1/3 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 1 tsp red pepper flakes
  • 4 green onions (, thinly sliced)

Instruction

  • Preheat your oven to 325 degrees.
  • Season the chuck roast with Kosher salt, and pepper.
  • Add chuck roast to a large dutch oven on high heat and brown, deeply, for 4-5 minutes on each side.
  • Add onions and cook, stirring occasionally until translucent, about 3-4 minutes.
  • Add carrots, pineapple chunks with juice, beef broth, ginger, garlic, soy sauce, rice vinegar, and red pepper flakes, and cook for 3 - 3 1/2 hours.
  • If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.
  • Garnish with green onions to serve.