Carrot Pineapple Roast Dinner - cooking recipe

Ingredients

1 c. thinly sliced carrots
3 lb. chuck pot roast
salt and pepper
1 (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
1/4 c. cold water
2 Tbsp. flour

Preparation

In a crock-pot, place the carrots. Trim excess fat from the roast.
Fit into crock-pot atop the carrots. Sprinkle with salt and pepper. Combine the pineapple, brown sugar, soy sauce, garlic and basil. Spoon over roast.
Cover and cook on low heat 8 to 10 hours. Remove roast.
Drain carrots and pineapple and reserve cooking liquid.
Return meat, carrots and pineapple to cooker and cover to keep warm. Skim fat from reserved liquid and add water to make 1 3/4 cups.
Pour into saucepan. Blend the water and flour and stir into reserved liquid.
Cook and stir until thickened.