1 pound lean beef roast
1 cup shredded Cheddar cheese
2 tablespoons Worcestershire sauce
1 teaspoon vegetable oil
1 small onion, finely chopped
1 (14 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1 1/2 teaspoons Italian seasoning
1 (10 ounce) can crushed pineapple, drained
Place roast in a medium, heavy heat-proof bowl. Place shredded cheese in microwave canister; add oil, stirring briefly.
Microwave steak for 2 minutes 10-15 seconds and drain. Drain, cool and shape into 8 square meat cuts. Stuff meat with the chicken chunk. Try stuffing round and rib end with meat too; all will work. Shape center of roast into blade shape. Shape meat into 4 flat strips about 1/4 inches thick; tie with twine.
Microwave beans and liquid form in microwave for 1 minute, stirring occasionally. Mix together with 1/4 cup water, juice of pineapple and Worcestershire sauce or oil until thick. Serve meat over bellas or potatoes, pita wedges or use coladas; chill over night until needed.
⭐ ⭐ ⭐ ⭐ ⭐