Diabetic, Low-Fat Caribbean Quick Roast

"This calls for a quick roast but I couldn't find it so I used a rump roast and added 1 hour to the ooking time. For medium rare. The glazing sauce from this recipe can also be served as a chutney to go with other roasts, steaks or burgers."
 
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Ready In:
1hr
Ingredients:
9
Serves:
2-3
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ingredients

  • 12 cup canned crushed pineapple
  • 2 tablespoons steak sauce
  • 12 teaspoon curry powder
  • 14 teaspoon ground ginger
  • 18 teaspoon ground allspice or 1/8 teaspoon ground cloves
  • 1 clove garlic, minced
  • 12 green onion, finely chopped
  • 12 small hot banana pepper, seeded and sliced (or 1/4 tsp. cayenne pepper)
  • 1 premium quick roast (about 1 lb.)
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directions

  • In small saucepan, combine pineapple, steak sauce, curry powder, ginger, allspice, garlic, onion and banana pepper.
  • Simmer over medium heat, stirring occasionally for 5 minutes.
  • Set aside 1/3 cup of this sauce mixture.
  • Remove netting from roast.
  • Insert meat thermometer lengthwise into centre of roast so that shaft is not visible.
  • Place on rack in ovenproof skillet or shallow pan.
  • Brush surface of roast with sauce mixture remaining in saucepan.
  • Cook 1 lb.
  • roast, uncovered, in 350 degrees oven 50 to 60 minutes or until thermometer reads 155 degrees for medium.
  • Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5 degrees.
  • Cut into thin slices across the grain and serve with the reserved 1/3 cup sauce.

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