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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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Copied from to collate my collection in one place. Submitted there by JDonnellon. Ingredients:
1 (4 lb) boneless beef chuck roast |
2 teaspoons garlic powder |
1 teaspoon kosher salt |
1 tablespoon ground black pepper |
1 teaspoon 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:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Coat the chuck roast with garlic powder, 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.
3. 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.
4. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
5. 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.
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