Chinese Pot Roast

This is an absolutely DELICIOUS spin on the traditional pot roast. The flavors are amazing! I served this with rice and glazed carrots. The "gravy" (which is almost more of an after-the-fact glaze) is good on rice also. We had a ton of the gravy left over so I froze it to use as a stir-fry base. This is a variation of a recipe submitted by JDONNELLON on Allrecipes.com.

Chinese Pot Roast

1 (3-4 lb boneless beef chuck roast)
1 TBS garlic salt
1 TBS ground black pepper
1 tsp ground mustard
1 TBS canola oil
3 c water
3/4 c soy sauce
3 TBS white vinegar
1/4 c honey
1 tsp ground ginger
1 tsp celery seed
2 TBS cornstarch
1/4 c cold water

Mix together garlic salt, pepper, and mustard. Coat the chuck roast with mixture. Heat the oil in a large skillet.  Add the roast and brown on both sides (about 5 minutes per side). Remove roast from skillet and place in a crock pot. Mix together 3 c water, soy sauce, vinegar, honey, ginger, and celery seed. Pour over roast. Cook on high for 5-6 hours or on low for 7-8 hours. When it is done place the roast on a plate. Pour the pan juice into a stock pot. Heat on med-hi until boiling. Mix together cornstarch and 1/4 c water. Pour into saucepan. Cook, stirring constantly, until the liquid has thickened. Pour some over the roast. Serve the rest in a bowl with meat, rice, steamed veggies, etc.

There really is no way to make that look appetizing! :)