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“I found this recipe at Tops market courtesy of Certified Angus Beef. I have not tried this recipe, but I'm posting it for safe keeping.”
1hr 25mins

Ingredients Nutrition

  • 3 lbs certified angus beef cross-rib roasts (English or Chuck arm pot roast)
  • 14 cup brown sugar
  • 14 cup red wine vinegar
  • 14 cup soy sauce
  • 2 cups pineapple juice
  • 2 tablespoons cornstarch
  • 14 cup water
  • 12 teaspoon garlic salt
  • 2 teaspoons vegetable oil


  1. Brown roast on all sides in hot oil in a heavy skillet over medium heat.
  2. Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
  3. Bake in the oven at 325 for 60-70 minutes (to medium doneness) or until tender.
  4. Remove roast from roasting pan and cover to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and cook for 2 minutes or until sauce thickens. Slice meat and serve with wild rice and sauce.

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