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3 lb. chuck roast
Garlic powder
1/2 c. brown sugar
1 tsp. salt
1/4 c. cornstarch
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. garlic powder
2 (15 oz.) cans pineapple chunks, drained (reserve liquid)
2 1/2 oz. can sliced mushrooms, drained (reserve liquid)
8 1/2 oz. can sliced water chestnuts, drained
1/2 c. vinegar
1/4 c. soy sauce
1 lg. green pepper, cut in thin strips
1 c. onion, thinly sliced

Cook roast using a moist heat method on top of range, preferably in Dutch oven. Brown meat on both sides, using small amount of fat. Sprinkle lightly with garlic powder. Cook about 2 hours or until tender. Cool meat, remove excess fat and bone. Reserve meat juices. Cut meat in bite size pieces.

For sauce, combine in small bowl the brown sugar, salt, cornstarch, cinnamon, allspice and 1/8 teaspoon garlic powder. Set aside. Skim fat off meat juices; add mushroom liquid and enough water to make 1 cup. In Dutch oven combine meat juices, pineapple liquid, vinegar and soy sauce. Stir in dry ingredients. Cook, stirring constantly until thickened. Add meat, pineapple chunks, mushrooms and water chestnuts. Cook over low heat until heated through. Add onions and green peppers. Heat about 2 minutes longer. Serve on a bed of rice or noodles.

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