Recipes

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.