3 - 4 lb. beef arm or blade roast
3 tbsp. lard or shortening
1/4 c. soy sauce
1/4 tsp. pepper
1 med. onion, sliced
1/3 c. sliced celery
3/4 c. water
1/4 tsp. ground ginger
4 oz. can mushroom pieces
9 oz. can pineapple chunks, drained
2 tbsp. flour

Brown pot roast in lard or shortening. Pour off drippings. Add soy sauce, 1/2 cup water, pepper, onion and ginger. Cover tightly and simmer for 2 1/2 to 3 hours at 275 to 300 degrees. Combine mushrooms, celery and pineapple. Add to meat an continue cooking for 20 to 30 minutes, or until celery is tender. Remove meat to warm platter. Mix together 1/4 cup water and flour, and add to cooking liquid and cook until thickened. Serve gravy with pot roast. Delicious served with cooked rice!