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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