Carrot-Pineapple Roast Dinner

Ingredients

• 1 c carrots sliced thinly
• salt and pepper
• 8 14 oz can crushed pineapple undrained
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 1 clove garlic minced
• 12 tsp dried basil crushed
• 3 lb beef chuck pot roast

Directions

1. In crockery cooker place sliced carrots
2. Trim excess fat from roast cut in half and fit into cooker atop carrots Sprinkle with salt and pepper
3. Combine pineapple sugar soy sauce garlic and basil
4. Spoon over roast
5. Cover cook on low heat setting for 8 to 10 hours
6. Remove roast keep warm
7. Skim fat from cooking liquid
8. Using flour or cornstarch mixed with a little water add to liquid to thicken and make a gravy
9. Serve meat with gravy over hot cooked noodles