8 1/2 ounces sliced pineapple
1/4 cup soy sauce
2 T. brown sugar
3 T. lemon juice
1 clove garlic, minced
1/2 tsp dried basil, crushed
4 pounds beef chuck roast
2 tbsp canola oil
3 tbsp cornstarch
1/4 cup water

Drain pineapple, reserving syrup; set aside slices. Add enough water to syrup to make 1 1/2 cups. Combine with soy sauce, brown sugar, lemon juice, garlic and basil. Place roast in shallow pan; pour on soy sauce mixture. Cover and marinate in refrigerator for 2 hours, turning meat occasionally. Drain, reserving marinade. In Dutch oven, brown meat in hot canola oil. Add 1 cup of the reserved marinade. Cover and roast in 350° F oven for 2 1/2 to 3 hours or until meat is tender, basting occasionally. During last 10 minutes top with pineapple slices. Remove meat to platter. Add reserved marinade and enough water to pan drippings to make 2 cups liquid. Combine cornstarch and the 1/4 cup water; stir into drippings. Cook and stir until thickened and bubbly. Drizzle meat with a little sauce; pass remaining. Recipe makes 6 servings of Pineapple Pot Roast.