chinese pot roast

Ingredients

• Servings: 6
• 1 (4 pound) boneless beef chuck roast
• 1 tablespoon garlic salt
• 1 tablespoon ground black pepper
• 1 teaspoon dry mustard powder
• 1 tablespoon vegetable oil
• 3 cups water
• 3/4 cup soy sauce
• 3 tablespoons white vinegar
• 1/4 cup honey
• 1 teaspoon ground ginger
• 1 teaspoon celery seed
• 2 tablespoons cornstarch
• 1/4 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• preheat the oven to 325 degrees f (165 degrees c).
• coat the chuck roast with garlic salt, pepper and mustard powder. heat the oil in a large oven-proof skillet or dutch oven over medium-high heat. add the roast and brown on both sides, about 5 minutes per side.
• in a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. pour over the roast and then cover the roast tightly with a lid or aluminum foil.
• bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
• when the roast is done, remove it from the pan to a serving plate. set the pan of drippings over medium-high heat and bring to a boil. stir together cornstarch and 1/4 cup of cold water. pour into the boiling liquid and stir until thickened, about 1 minute. serve the roast with the gravy poured over.