Pot Roast Teriyaki

Recipe Ingredients

2 lbs	908g / 32oz	Beef round tip roast
1 tablespoon	15ml	Flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1/4 teaspoon	1.3ml	Curry powder
1 tablespoon	15ml	Cooking fat
1/8 cup	29ml	Honey
1/8 cup	29ml	Soy sauce
1/8 cup	29ml	Water
1/8 cup	29ml	Dry sherry wine
1/8 teaspoon	0.6ml	Ground ginger
1 tablespoon	15ml	Cornstarch
		Hot cooked rice

Recipe Instructions

1. Combine flour, salt, pepper, and curry powder. dredge meat in seasoned flour and brown in fat. Remove meat from pan and pour off fat drippings.

2. Add honey, soy sauce, water, wine, and ginger; mix well.

3. Return meat to pan. Cover and simmer for 3 to 3 1/2 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:
"The More-Beef-for-your-Money Cookbook" by Mary Dunham

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