3 to 4 lb. blade roast
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. oil
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 pears, cored and pared
1/4 c. water
1/2 c. raisins
1 c. apple juice
2 tsp. lemon juice
2 tsp. chocolate syrup

Combine flour, salt and pepper. Dredge meat in flour, reserving excess flour and brown in oil in dutch oven. Add cinnamon, nutmeg and water. Cover tightly and cook in slow oven until tender. Add pears, raisins, apple juice and lemon juice. Continue cooking 15 to 20 minutes longer. Put meat and pears on a warm platter. Mix 1/2 cup apple juice with remaining flour and use to thicken gravy. Add chocolate sauce and continue cooking 3 to 5 minutes.