Polynesian Pot Roast

• 3 lb. beef pot roast
• 1/4 c. flour
• 1/3 c. Crisco
• 1 (8 oz.) can pineapple slices
• 1/4 c. soy sauce
• 3 Tbsp. lemon juice
• 2 Tbsp. firmly packed brown sugar
• 1 clove garlic, minced
• 1/2 tsp. dried basil, crushed
• 2 Tbsp. cornstarch
• 1/4 c. cold water

1. Preheat oven to 350u0b0.
2. Coat meat on all sides with flour.
3. In Dutch oven, brown meat in hot Crisco.
4. Drain pineapple, reserving juice.
5. Combine the juice, soy sauce, lemon juice, sugar, garlic and basil.
6. Add to meat in Dutch oven.
7. Cover; roast at 350u0b0 for 2 hours or until meat is tender.
8. Baste occasionally with the mixture.
9. During the last 10 minutes, top with pineapple slices. Remove meat and pineapple to warm platter.
10. Skim off excess fat. Add enough water to pan drippings to make 2 cups liquid.
11. Combine cornstarch and the cold water; stir into drippings.
12. Cook and stir until thickened and bubbly.
13. Drizzle meat with a little sauce; serve remaining sauce with meat.
14. Makes 6 servings.

beef pot roast, flour, crisco, pineapple, soy sauce, lemon juice, brown sugar, clove garlic, basil, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682529 (may not work)