Carrot-Pineapple Roast Dinner - cooking recipe

Ingredients

1 c. carrots, sliced thinly
salt and pepper
8 1/4 oz. can crushed pineapple (undrained)
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. dried basil, crushed
3 lb. beef chuck pot roast

Preparation

In crockery cooker, place sliced carrots.
Trim excess fat from roast, cut in half and fit into cooker atop carrots. Sprinkle with salt and pepper.
Combine pineapple, sugar, soy sauce, garlic and basil.
Spoon over roast.
Cover; cook on low heat setting for 8 to 10 hours.
Remove roast; keep warm.
Skim fat from cooking liquid.
Using flour or cornstarch mixed with a little water, add to liquid to thicken and make a gravy.
Serve meat with gravy over hot cooked noodles.