Chinese Beef Pot Roast with Gravy

KAY K. SMITH, Class of 1961

  • 2 lb blade bone chuck roast
  • 1 tsp garlic salt
  • 1/2 tsp dry mustard
  • 1/4 tsp pepper
  • 2 Tbsp fat
  • 3/4 cup water
  • 1/4 cup soy sauce
  • 1 Tbsp honey or brown sugar
  • 1 Tbsp vinegar
  • 1 tsp celery seed
  • 1/2 tsp ground ginger
  • 2 Tbsp cornstarch

Combine garlic salt, mustard, pepper and rub this on to roast on all sides. Brown meat in melted fat in heavy pot. Place on roasting rack in roasting pan or electric skillet. Combine water, soy sauce, honey, vinegar, celery seed and ground ginger. Pour over meat. Cover, simmer 2 hours. Blend 1/4 cup water with cornstarch, stir into drippings. Cook and stir. Serve over beef.

Yield: 8 servings

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