1 boneless beef top round roast (3 pound)
2 tablespoons browning sauce, optional
1/4 cup all-purpose flour
1 tsp salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8 oz) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 tsp ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 tsp minced garlic
1 medium green pepper, sliced
Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3 qt slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender. Yield: 10-11 servings.
Eat over rice.