Brown beef chuck roasts in cooking fat in a Dutch oven or large pan with a tight-fitting cover.

Season beef with salt and pepper, then remove from the pan and set aside.

Pour off any excess fat drippings from the pan.

In the same pan, combine soy sauce, pineapple juice, ginger, and thinly sliced onion; mix thoroughly.

Return the browned beef to the pan with the sauce mixture.

Cover the pan tightly and simmer for 2 1/2 to 3 hours, or until the beef is tender.

Alternatively, cook in a 325F oven for the same amount of time, turning the meat once halfway through to ensure even cooking.

During the last 20 minutes of cooking, add celery pieces, pineapple tidbits (with juice), and canned mushroom slices to the pot.

Once the meat is fully cooked, remove it from the pan and keep it warm.

Skim any excess fat from the liquid remaining in the pan.

In a separate small bowl, mix cornstarch with water to create a slurry.

Slowly add the cornstarch mixture to the liquid in the pan.

Bring the mixture to a boil while stirring constantly, and cook until it thickens, about 3 minutes.

Taste the sauce and adjust seasoning with salt and pepper as needed.

Slice the cooked beef and serve with the thickened sauce separately.