2 lb well-marbled arm roast
1 cup water
1/3 cup soy sauce
1/4 tsp. black pepper
1 tbsp. ground ginger*
1 medium white onion, thickly sliced
1 can water chestnuts, drained
1 (15 oz.) can chunk pineapple, drained (add near end)

OPTIONAL:

1 large baking potato, sliced into 5 or 6 round slabs
20-30 baby peeled carrots

Combine water, soy sauce, pepper, and ginger in Crock-Pot. Mix well. Lay roast in bottom and top with onion slices and water chestnuts. If desired, add optional potatoes and carrots, if desired. Draw liquid from bottom and baste over vegetables with turkey baster.

Add drained pineapple when one hour cooking time is remaining.

Cook on high 6 hours or low for 8 to 10 hours.

DOUG'S GRAVY:

liquid from Crock, fat removed
1/4 cup cold water
2 tbsp. cornstarch

When done, drain liquid off into a fat separator to skim off fat. Boil remaining liquid.

Mix cold water and cornstarch and add to liquid, stirring constantly for first minute. Simmer on low 5 minutes to thicken, stirring occasionally.

Serve family style with gravy separate. Serves 4-6.

Submitted by: Doug Skaalrud