This pot roast came out Delicious. I hope you enjoy it as much as I did!
Ingredients:
1 Chopped Onion (I used purple onion)
4 Sliced Carrots
1 20 oz can Crushed Pineapple (un drained)
1/2 Cup Brown Sugar (packed)
1/4 Cup Soy Sauce
1 TBSP chopped fresh ginger
1 tsp Black Pepper
2 TBSP minced garlic
1 12 oz bottle Heinz Chili Sauce
1 15 oz bottle of Kikkoman Teriyaki Marinade & Sauce
2 cups vegetable broth
3 1/2 lb Lean Top Round Roast
3 lbs red potatoes (diced into small pieces)
Directions:
Combine all ingredients except the beef and potatoes in a large Crock pot and mix well. Place Roast into Crock pot. Cook on low for 5 hours.
Add Potatoes and continue to cook for a further 3 hours. When cooled down shred beef and mix well. For best results place in refrigerator overnight. The next day skim any fat that has solidified on top. Place pot roast into molds. Freeze in your freezer until frozen solid. Remove from molds and place on Freeze Dryer trays. Freeze dry. This was a long run for me (probably because of the pineapple) so count on a 40 hour run.
Enjoy!
