STEP ONEHEAT oven to 350ºF. Heat oil in large Dutch oven over medium-high heat. Coat meat evenly with flour. Add meat and any remaining flour to Dutch oven. Brown meat on all sides. Combine reserved pineapple juice, soy sauce, lemon juice, caramel topping, brown sugar, garlic and basil. Add to meat. Cover.
STEP TWOROAST in oven 2 hours or until meat is tender, basting occasionally. During last 10 minutes, top with pineapple slices. Place meat on serving platter. Cover with foil to keep warm.
STEP THREESTRAIN liquid in Dutch oven. Add enough water to make 2 cups liquid. Return to Dutch oven. Heat until boiling. Combine cold water and cornstarch in small bowl until smooth. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve with meat.
SLOW COOKER METHOD
STEP ONECOAT slow cooker with Crisco® No-Stick Cooking Spray.
STEP TWOHEAT oil in large skillet over medium-high heat. Coat meat evenly with flour. Add meat and any remaining flour to skillet. Brown meat on all sides. Place meat in slow cooker. Combine reserved pineapple juice, soy sauce, lemon juice, caramel topping, brown sugar, garlic and basil. Pour over meat.
STEP THREECOVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Top with pineapple slices the last 20 minutes of cook time. Omit gravy directions.