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Carrot-Pineapple Roast Dinner

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CATEGORY CUISINE TAG YIELD
Meats Mexican Beef, Main dishes, Pineapple, Breads, Muffins & r 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Recipe By     : MILEAH
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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