Sweet ‘N’ Sour Pot Roast

• 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

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.

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

Taken from www.tasteofhome.com/recipes/sweet-n-sour-pot-roast/ (may not work)