Carrot-Pineapple Roast Dinner

By knox_bh01

Ingredients

• 3-4 pound chuck roast trimmed
• 1 cup carrots
• 8 1/4 ounces canned crushed pineapple undrained
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 clove garlic minced
• 1/2 teaspoon dried basil crushed

Preparation

Step 1

In Slow cooker place carrots and meat which has been cut in half to fit in cooker atop carrots. Sprinkle with salt and pepper. Combine remaining ingredients and spoon over roast. Cover and cook on low heat setting for 8 to 10 hours. Remove roast. Drain carrots and pineapple; reserve cooking liquid. Add water to make 1 3/4 cups. Pour into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons flour; stir into reserved liquid. Cook and stir until thickened. Serve over hot cooked noodles.