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3 lbs. chuck roast garlic powder 1/2 cup brown sugar 1 tsp. salt 1/4 cup cornstarch 1/2 tsp. cinnamon 1/4 tsp. allspice 1/8 tsp. garlic powder 2 cans pineapple chunks, drained; reserve liquid 1 can sliced mushrooms, drained 1 can sliced water chestnuts, drained 1/2 cup vinegar 1/4 cup soy sauce 1 large green pepper, cut in thin strips 1 cup snow peas 1 cup onion, thinly sliced
Instructions
Cook roast using a moist heat method on top of range preferably in dutch oven. Brown meat on both sides, using small amount of fat. Sprinkle lightly with garlic powder. Cook about 2 hours or until tender. Cool meat, remove excess fat and bone. Reserve meat juices. Cut meat in bite size pieces. For sauce, combine in small bowl the brown sugar, salt, cornstarch, cinnamon, allspice and 1/8 teaspoon garlic powder; set aside. Skim fat off meat juices; add mushroom liquid and enough water to make 1 cup. In Dutch oven combine meat juices, pineapple liquid, vinegar and soy sauce. Stir in dry ingredients. Cook, stirring constantly until thickened. Add meat, pineapple chunks, mushrooms and water chestnuts. Cook over low heat until heated through. Add onions, snow peas and green peppers. Heat about 2 minutes longer. Serve on a bed of rice or noodles.
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