Beef Pot Roast, Oriental Style Recipe

• 5 lb Beef chunk eye roast boneless
• 2 Tbsp. Cooking fat Salt Pepper
• 1/2 c. Onion, minced
• 1/2 c. Green pepper, diced
• 1/4 c. Soy sauce
• 1/4 c. Dry sherry wine
• 1 tsp Ginger, fresh grated, or possibly
• 1/4 tsp ,grnd ginger
• 1/2 c. Water
• 4 ounce Sliced mushrooms, liquid removed, save liquid
• 2 Tbsp. Cornstarch Warm cooked rice

1. In a Dutch oven, or possibly large pan with a tight-fitting cover, brown meat in fat.
2. Season with salt and pepper and remove from pan.
3. Pour off fat drippings.
4. Add in onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.
5. Return meat to pan.
6. Cover and simmer for 3 1/2 to 4 hrs, or possibly till done.
7. (Or possibly cook in a 325 F oven for same amount of time.)
8. Turn meat once to cook it proportionately throughout.
9. When done, remove meat and keep hot.
10. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top.
11. Throw away all but 4 Tbsp.
12. (or possibly less)
13. of fat.
14. Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid.
15. Return to pan.
16. In same c., measure 1/2 c. cool water and blend in flour.
17. Add in mix slowly to liquid in pan.
18. Bring to a boil, stirring constantly, and cook till thickened, about 3 min.
19. Taste gravy and correct seasoning, if necessary, with salt and pepper.
20. Slice meat; serve with sauce over warm rice.

eye roast, cooking fat salt pepper, onion, green pepper, soy sauce, sherry wine, ginger, ginger, water, mushrooms, cornstarch

Taken from cookeatshare.com/recipes/beef-pot-roast-oriental-style-82189 (may not work)