Carrot-Pineapple Roast Dinner

1. 1

   In crockery cooker, place sliced carrots.

2. 2

   Trim excess fat from roast, cut in half and fit into cooker atop carrots. Sprinkle with salt and pepper.

3. 3

   Combine pineapple, sugar, soy sauce, garlic and basil.

4. 4

   Spoon over roast.

5. 5

   Cover; cook on low heat setting for 8 to 10 hours.

6. 6

   Remove roast; keep warm.

7. 7

   Skim fat from cooking liquid.

8. 8

   Using flour or cornstarch mixed with a little water, add to liquid to thicken and make a gravy.

9. 9

   Serve meat with gravy over hot cooked noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.