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Hawaiian Pot Roast
4 lb Beef chuck cross rib pot roast, boneless
2 tb Cooking fat
1/4 c Soy sauce
1/2 c Pineapple juice drained from tidbits
1/4 ts Ginger
1 md Onion; thinly sliced
3 Celery stalks; cut 1-inch diagonal pieces
13 1/4 oz Pineapple tidbits
4 oz Mushroom slices
1/4 c Water
1 tb Cornstarch
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice. When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat, and serve sauce separately.