Asian Pot Roast Recipe

• 2 1/2 lb boneless beef chuck pot roast - (to 3)
• 1/3 c. vegetable oil
• 1/3 c. soy sauce
• 2 Tbsp. lemon juice
• 2 Tbsp. honey
• 1 x garlic clove chopped
• 1 1/4 tsp grnd ginger
• 8 x carrots cut 1" pcs
• 4 x onions quartered
• 2 x celery ribs cut 1" pcs
• 1/4 c. cool water
• 2 Tbsp. cornstarch

1. Place the roast in a large, resealable plastic storage bag.
2. Add in the oil, soy sauce, lemon juice, honey, garlic, and ginger.
3. Seal the bag and shake to mix well.
4. Marinate for 6 hrs or possibly overnight in the refrigerator, turning occasionally to distribute the marinade.
5. Place the roast and marinade in a soup pot.
6. Bring to a boil over high heat.
7. Reduce the heat to low, cover, and simmer for 1 hour.
8. Add in the carrots, onions, and celery to the soup pot, cover, and simmer for 45 min, or possibly till the roast and vegetables are tender.
9. Remove the roast and vegetables to a platter and cover to keep hot.
10. Skim the excess fat from the pan juices and throw away.
11. In a small bowl, combine the water and cornstarch; mix well and add in to the pan juices.
12. Cook over low heat till thickened, stirring constantly.
13. Slice the roast and serve with the vegetables and gravy.
14. This recipe yields 10 servings.

boneless beef chuck, vegetable oil, soy sauce, lemon juice, honey, garlic, ginger, carrots, onions, celery, water, cornstarch

Taken from cookeatshare.com/recipes/asian-pot-roast-70489 (may not work)