1 boneless chuck roast (3-4 lbs.)
4 tsp. Kitchen Bouquet
2 tsp. salt
1 onion, cut in 1/8's
1/2 c. beef broth
1/4 c. soy sauce
1 clove garlic
1 (8 oz.) can pineapple slices, reserve 1/4 c. juice
1/4 c. flour
1/4 tsp. pepper
1/4 tsp. ground ginger
1/4 c. brown sugar
1 green pepper, cut into strips
2 tbsp. cornstarch

Brush roast with Kitchen Bouquet. Combine flour, salt, and pepper. Sprinkle on all sides of roast. Place onion in the slow cooker; top with roast. Combine brown sugar, pineapple juice, beef broth, soy sauce, garlic, ginger, and brown sugar. Pour over roast. Cover; cook 10-12 hours on low. Add bell pepper the last hour and pineapple slices the last 10 minutes. Transfer roast to platter. Measure 2 cups juice in a saucepan; mix cornstarch with 1/4 cup water. Stir into liquid. Cook medium high heat. Stir constantly until sauce boils 1 minute and is thickened and clear. Serve sauce separate. It is delicious without making the sauce.