1 (3 pound) boneless chuck roast
3 tablespoons shortening, melted
1 medium onion, sliced
1/2 cup water
1/4 cup soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 ounces pineapple chunks in juice, undrained
1 (4 1/2 ounce) can sliced mushrooms, drained
1/3 cup sliced celery

Brown roast on all sides in shortening in a Dutch oven. Drain off drippings. Place onion on top of roast. Combine next 4 ingredients; pour over roast. Cover and bake at 250 degrees F for 2 hours and 45 minutes or until tender.

Add pineapple, mushrooms and celery; cover and bake an additional 30 minutes.

Remove roast, pineapple and vegetables to a warm platter. Ladle pan drippings over roast.

Yields 6 servings.

Per serving: 572 Calories; 42g Fat (66.7% calories from fat); 37g Protein; 10g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 808mg Sodium

Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat