Sweet 'N' Sour Pot Roast

• 1 tsp. garlic salt
• 1/2 tsp. ground mustard
• 1/4 tsp. pepper
• 1 boneless beef chuck roast (4 1/2 to 5 lb.)
• 2 Tbsp. vegetable oil
• 2 c. water
• 1/2 c. soy sauce
• 2 Tbsp. white vinegar
• 2 Tbsp. honey
• 1 Tbsp. celery seed
• 1 1/2 tsp. ground ginger or 2 Tbsp. minced, fresh ginger root
• 6 Tbsp. cornstarch
• 1/2 c. cold water
• hot, cooked brown rice (optional)

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. Remove roast from pan and keep warm.

garlic salt, ground mustard, pepper, chuck roast, vegetable oil, water, soy sauce, white vinegar, honey, celery, ground ginger, cornstarch, cold water, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8214 (may not work)