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 8-10 hours. Remove roast.
Drain pineapple and reserve cooking liquid.
Return meat and pineapple to cooker.
Add water to liquid to make 1 3/4 c.
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.