Carrot-pineapple roast dinner
6 Servings
Ingredients
| Quantity | Measure | 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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