Ingredients for Chinese Pot Roast recipe
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
Directions
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.