3 to 4 lb. chuck roast
1/4 c. soy sauce
1/2 c. water
1/4 tsp. pepper
1/4 tsp. ginger
1 med. onion, sliced
1 can (4 oz.) mushrooms
1/3 c. sliced celery
1 can (9 oz.) pineapple chunks, drained
1/4 c. water
2 tbsp. flour

Brown roast using a little oil in Dutch oven. Add soy sauce, 1/2 cup water, pepper, ginger, onion. Cover tightly and cook slowly 2 1/2 to 3 hours. Combine mushrooms, celery and pineapple. Add to meat and continue cooking 20 to 30 minutes. Remove meat to heated platter. Mix 1/4 cup water and flour. Add to roast liquid and cook, stirring constantly until thickened. Serve gravy with pot roast.