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Categories:
garlic salt ground mustard pepper chuck roast vegetable oil water soy sauce white vinegar honey celery ground ginger cornstarch cold water brown rice
Viewed: 52 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
