Chinese Pot Roast Recipe

• 3 to 4 lbs. beef arm or possibly blade pot roast
• 3 tbsp. lard or possibly drippings
• 1/4 teaspoon pepper
• 1 tbsp. soy sauce
• 1/3 c. water
• 2 quarts. shredded cabbage

1. Brown meat on all sides in lard; pour off drippings.
2. Add in pepper, soy sauce and water; cover tightly and cook slowly 3 hrs or possibly till meat is tender.
3. Add in cabbage; steam 7 min.
4. Thicken cooking liquid for gravy, if you like.

beef, lard, pepper, soy sauce, water, cabbage

Taken from cookeatshare.com/recipes/chinese-pot-roast-15890 (may not work)