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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Just a whiff of this pot roast reminds me of my grandmother—she's been making this family favorite for over 40 years. For variety, try it with a whole chicken, or add potatoes, carrots and onions or Chinese vegetables to the pot. Ingredients:
1 teaspoon garlic salt |
1/2 teaspoon ground mustard |
1/4 teaspoon pepper |
1 boneless beef chuck roast (4-1/2 to 5 pounds) |
2 tablespoons vegetable oil |
2 cups water |
1/2 cup soy sauce |
2 tablespoons white vinegar |
2 tablespoons honey |
1 tablespoon celery seed |
2 tablespoons minced fresh gingerroot |
6 tablespoons cornstarch |
1/2 cup cold water |
hot cooked brown rice, optional |
Directions:
1. Combine garlic salt, mustard and pepper; rub over entire roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, soy sauce, vinegar, honey, celery seed and ginger; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender.
2. Remove roast from pan and keep warm. pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving drippings. Add enough water, if needed, to measure 5 cups. Return to Dutch oven.
3. Combine cornstarch and cold water until smooth; gradually add to drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice if desired. Yield: 12-16 servings.
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