Hawaiian Pot Roast
|Beef arm/Blade pot roast||4 Pound|
|Bacon drippings/Lard||3 Tablespoon|
|Soy sauce||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Teaspoon|
|Onion||1 Medium, sliced|
|Canned mushroom stems and pieces||4 Ounce (1 Can)|
|Sliced celery||3 Cup (48 tbs)|
|Canned pineapple chunks||9 Ounce, drained (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
Brown pot roast in bacon drippings or lard in heavy saucepan; drain.
Stir in soy sauce, 1/2 cup water, pepper, ginger and onion.
Cook, covered, over low heat for 3 to 3 1/2 hours or until pot roast is tender.
Stir in mixture of mushrooms, celery and pineapple.
Cook for 20 to 30 minutes or until celery is tender.
Transfer roast to warm serving platter.
Stir mixture of 1/4 cup water and flour into pan drippings.
Cook until thickened, stirring constantly.
Serve gravy with pot roast.