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PINEAPPLE POT ROAST 
1 (8 1/4 oz.) can sliced pineapple
1/4 c. soy sauce
2 tbsp. brown sugar
3 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried basil, crushed
4 lb. beef blade or arm pot roast
2 tbsp. cooking oil
3 tbsp. cornstarch
1/4 c. water

Drain pineapple, reserving syrup; set aside slices. Add enough water to syrup to make 1 1/2 cups. Combine with soy sauce, brown sugar, lemon juice, garlic and basil.

Place roast in shallow pan; pour on soy mixture. Cover and marinate at room temperature for 2 hours, turning meat occasionally. Drain, reserving marinade.

In Dutch oven, brown meat in hot oil. Add 1 cup of the reserved marinade. Cover and roast in 350 degree oven for 2 1/2 - 3 hours, basting occasionally. During last 10 minutes, top with pineapple slices. Remove meat to platter. Add reserved marinade and enough water to pan drippings to make 2 cups liquid.

Combine cornstarch and the 1/4 cup water; stir into drippings. Cook and stir until thickened and bubbly. Drizzle meat with a little sauce; pass remaining.

Serves 6.

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