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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Ingredients:
1 (4 lb) boneless beef chuck roast |
1 tablespoon garlic salt |
1 tablespoon ground black pepper |
1 teaspoon mustard powder |
1 tablespoon vegetable oil |
3 cups water |
1/2 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:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Coat the chuck roast with garlic salt, pepper and mustard powder.
3. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
4. Add the roast and brown on both sides, about 5 minutes per side.
5. 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.
6. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
7. When the roast is done, remove it from the pan to a serving plate.
8. Set the pan of drippings over medium-high heat and bring to a boil.
9. Stir together cornstarch and 1/4 cup of cold water.
10. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.
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