Sweet 'n' Sour Pot Roast Recipe

Ingredients

• 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

Directions

• 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. 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.
• 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. Yield: 12-16 servings.

Sweet 'n' Sour Pot Roast published in Country Woman November/December 2001, p29