Hawaiian Pot Roast

• 3 lb. chuck or arm pot roast
• 2 Tbsp. vegetable oil
• 1/4 c. soy sauce
• 1/2 c. water
• 4 tsp. ground pepper (optional)
• 1/4 tsp. ground ginger
• 1 medium onion, sliced
• 1 (4 oz.) can mushrooms
• 1 c. celery, sliced diagonally
• 1 c. drained pineapple chunks
• 1 Tbsp. cornstarch

1. In kettle or Dutch oven, brown the meat in oil.
2. Remove and pour off fat.
3. Add soy sauce, water, pepper, ginger and onion. Place meat in pot and bring to a boil.
4. Cover and simmer, turning several times and adding a little water if necessary for 2 1/2 hours or until tender.
5. Add mushrooms, celery and pineapple chunks and cook 15 minutes longer or until celery is tender but still crisp.
6. Remove meat.
7. If dry, add more water.
8. Mix cornstarch with a little cold water and add to vegetables.
9. Cook, stirring until thickened.

chuck, vegetable oil, soy sauce, water, ground pepper, ground ginger, onion, mushrooms, celery, pineapple, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015531 (may not work)