Hawaiian Pot Roast
1 (3 pound) boneless chuck roast
3 tablespoons shortening, melted
1 medium onion, sliced
1/2 cup water
1/4 cup soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 ounces pineapple chunks in juice, undrained
1 (4 1/2 ounce) can sliced mushrooms, drained
1/3 cup sliced celery
Brown roast on all sides in shortening in a Dutch oven. Drain off
drippings. Place onion on top of roast. Combine next 4 ingredients;
pour over roast. Cover and bake at 250 degrees F for 2 hours and 45
minutes or until tender.
Add pineapple, mushrooms and celery; cover and bake an additional 30
Remove roast, pineapple and vegetables to a warm platter. Ladle pan
drippings over roast.
Yields 6 servings.