Beef Pot Roast, Oriental Style

Recipe Ingredients

5 lbs	2270g / 80oz	Beef chunk eye roast - boneless
2 tablespoons	30ml	Cooking fat
		Salt
		Pepper
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	73g / 2.6oz	Green pepper - diced
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Dry sherry wine
1 teaspoon	5ml	Ginger; fresh grated - or
1/4 teaspoon	1.3ml	-- ground ginger
1/2 cup	118ml	Water
4 oz	113g	Sliced mushrooms - drained
		Liquid
2 tablespoons	30ml	Cornstarch
		Hot cooked rice

Recipe Instructions

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.

3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.)

4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.

5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.

6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice.

Source:
Elizabeth Powell

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