Carrot-pineapple roast dinner

6 Servings

Ingredients

Quantity Ingredient
1 cup Thinly sliced carrots
3 pounds Beef chuck pot roast
8¼ ounce Can
2 tablespoons Brown sugar
2 tablespoons Soy sauce
1 Clove garlic -- minced
½ teaspoon Dried basil -- crushed
¼ cup Cold water
2 tablespoons All-purpose flour
Hot cooked noodles
Crushed pineapple

Directions

Place carrots in crockery cooker. Trim excess fat from pot roast; cut roast in half and fit into cooker atop carrots. Sprinkle with salt and pepper.

Combine undrained crushed pineapple, brown sugar, soy sauce, garlic, and dried basil. Spoon over roast. Cover; cook on low heat setting for 8 to 10 hours. Remove roast, drain carrots and pineapple, reserve cooking liquid.

Return meat, carrots, and pineapple to cooker; cover to keepwarm. Skim fat from reserved liquid. Add enough water to make 1¾ cups liquid, pour into saucepan. Blend the ¼ cup cold water slowly into flour; stir into reserved liquid. Cook and stir till thickened. Place meat on serving platter, top with carrots and pineapple. Pour some of the gravy over meat and hot cooked noodles; pass remaining gravy.

Recipe By : MILEAH

From: Western Mexican Cookbook

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