Pineapple Pot Roast
1 - 15¼ oz can pineapple slices
1/2 C Soy Sauce
4 Tbsp brown Sugar
6 Tbsp Lemon Juice
2 cloves Garlic
1 tsp basil
1 - 4 lb beef Chuck roast (or 7 bone pot roast)
2 Tbsp Cooking oil
6 Tbsp corn starch
½ C cold water
Drain the pineapple and reserve the juice. Add enough water to the juice to make 3 Cups liquid. Mix with the next 5 ingredients. Marinate the meat in this solution for at least 2 hours. (over night is better) Drain the meat and reserve the marinade.
In a large oven proof fry pan, that has a cover (I use cast iron), Brown the meat in hot oil on both sides. Return the marinade to the pan. Cover and roast in a 350° oven for 2½ - 3½ hours or until tender. Add water if necessary, don't allow to cook dry.
During the last 10 minutes top with pineapple slices.
Transfer the meat to a serving platter. Pour remaining juices from the pan along with any water needed to make 4 cups liquid to a sauce pan. Bring to a boil. Combine corn starch with water and add to the boiling liquid until it is thick and bubbly. Pour some gravy over the pot roast and serve remaining gravy in a gravy boat.
Potatoes and carrots may be cooked with the pot roast if desired. Add during the last hour.