Shelly's Recipe

ORIENTAL POT ROAST

Category: Roasts/Tenderloin - Beef

1 (2 1/2 to 3 lb) boneless beef chuck pot roast
1/3 cup vegetable oil
1/3 cup soy sauce
2 tbsp lemon juice and honey
1 garlic clove, minced
1 1/4 tsp ground ginger
8 carrots, cut into 1 inch pieces
4 onions, quartered
2 celery ribs, cut into 1 inch pieces
1/4 cup cold water
2 tbsp cornstarch

Place the roast in a large, resealable plastic bag. Add the oil, soy sauce, lemon juice, honey, garlic, and ginger. Seal the bag and shake to mix well. Marinate for 6 hours or overnight in the refrigerator, turning occasionally to distribute the marinade.

Place the roast and marinade in a soup pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add the carrots, onions and celery to the soup pot, cover, and simmer for 45 minutes, or until the roast and vegetables are tender. Remove the roast and vegetables to a platter and cover to keep warm.

Skim the excess fat from the pan juices and discard. In a small bowl, combine the water and cornstarch; mix well and add to the pan juices. Cook over low heat until thickened, stirring constantly. Slice the roast and serve with the vegetables and gravy.