Ingredients
1 (3 to 4 lb.) beef pot roast
3 Tbsp. shortening
1/4 c. soy sauce
3/4 c. water
1/4 tsp. pepper
1/4 tsp. ginger
1 medium onion, sliced
1 (9 oz.) can pineapple chunks
1 (4 oz.) can mushrooms
1/3 c. sliced celery
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Brown roast in shortening in Dutch oven. Pour off drippings. Add soy sauce, 1/2 cup water, pepper, ginger and onion. Cover tightly; cook slowly for 3 hours or until roast is tender. Drain pineapple; combine with mushrooms and celery. Add to roast. Cook 20 minutes longer. Remove roast to heated platter. Mix remaining water and flour; add to liquid in pan. Cook, stirring constantly until thickened. Serve with roast.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Activated charcoal-infused salt — dramatic color, earthy finish
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid