4 pounds boneless beef chuck cross-rib pot roast 2 tablespoons cooking fat salt black pepper 1/4 cup soy sauce 1/2 cup pineapple juice drained from tidbits 1/4 teaspoon ginger 1 medium onion, thinly sliced 3 stalks celery, cut 1-inch diagonal pieces 13 1/4 ounces pineapple tidbits 4 ounces mushroom slices 1/4 cup water 1 tablespoon cornstarch
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
During the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Taste sauce and correct seasoning, if necessary, with salt and pepper.