Recipe - Carrot-Pineapple Roast Dinner

1 cup Thinly cut or sliced up carrots
3 pound Beef chuck pot roast
8 One fourth ounce Can
2 tablespoon Brown sugar
2 tablespoon Soy sauce
1 Clove garlic minced
One half teaspoon Dried basil crushed
One fourth cup Cold water
2 tablespoon Allpurpose flour
Hot cooked noodles
Crushed pineapple

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 1 Three fourths cups liquid, pour into
saucepan. Blend the One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip