Instructions: Cut trimmed roast in half, if necessary, and place in crockpot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on LOW for 8 to 10 hours.

Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker.

Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast; serve.

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