Brought to you by: Vickie Ingredients: ------------ 1 cup carrots; thinly sliced 3 lb Beef chuck pot roast 8¼ oz can crushed pineapple 2 tablespoons Brown sugar 2 tablespoons Soy sauce 1 clove garlic; minced ½ teaspoon dried basil; crushed ¼ cup Cold water 2 tablespoons All-purpose flour 1 bag noodles; cooked and hot Instructions: ------------- Place carrots in a crockery cooker. Trim excess fat from pot roast; cut roast in half to 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 liquid. Return meat, carrots and pineapple to cooker; cover and keep warm. Skim off fat from reserved liquid. Add enough water to make 1 3/4 cups liquid, pour into saucepan. Blend the ¼ cup cold water slowly into flour; stir into reserved liquid. Cook and stir until thickened. Pour some of the gravy over meat and hot noodles; pass remaining gravy. Serves 4-6 |