2 tbsp. flour
2 tsp. salt
1/8 tsp. pepper
1 tsp. garlic salt
4 lb. chuck roast
2 tbsp. barbecue sauce
1 can beef broth
1/8 tsp. paprika
1/2 c. brown sugar
1 med. green pepper, chopped
2 tbsp. frozen orange juice
1 tbsp. cornstarch
20 oz. can chunk pineapple in juice
1 orange, sliced thin
2 tbsp. shortening or oil

Heat oil in skillet. Combine flour, salt, pepper and garlic salt together. Coat meat with mixture on both sides. Brown in heated oil on both sides. Place in roasting pan with lid. Mix next 7 ingredients together and pour over meat in pan. Top meat with drained pineapple and orange slices. Cover with lid and bake at 350 degrees for 3 hours or until tender. Thicken with remaining cornstarch, if needed. Serve with rice.