Carrot-pineapple roast dinner
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Carrot-pineapple roast dinner
  Roast    Dinner    Beef    Pineapple  
Last updated 6/12/2012 1:12:31 AM. Recipe ID 40508. Report a problem with this recipe.
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      Title: Carrot-pineapple roast dinner
 Categories: Beef, Main dishes, Pineapple, Breads, Muffins & r
      Yield: 6 Servings
      1 c  Thinly sliced carrots
      3 lb Beef chuck pot roast
  8 1/4 oz Can
      2 tb Brown sugar
      2 tb Soy sauce
      1    Clove garlic -- minced
    1/2 ts Dried basil -- crushed
    1/4 c  Cold water
      2 tb All-purpose flour
           Hot cooked noodles
           Crushed pineapple
  Place carrots in crockery cooker. Trim excess fat from pot roast; cut
  roast in half and 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 cooking liquid. Return meat, carrots, and
  pineapple to cooker; cover to keepwarm. Skim fat from reserved
  liquid. Add enough water to make 1 3/4 cups liquid, pour into
  saucepan. Blend the 1/4 cup cold water slowly into flour; stir into
  reserved liquid. Cook and stir till thickened. Place meat on serving
  platter, top with carrots and pineapple. Pour some of the gravy over
  meat and hot cooked noodles; pass remaining gravy.

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Recipe ID 40508 (Apr 03, 2005)

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