Beef Pot Roast, Oriental Style
green pepper, diced
ginger, finely grated
mushrooms, sliced and drained
In a dutch oven, or large pan with a tight-fitting lid, brown meat in fat.
Season with salt and pepper and remove from pan.
Add onion, green pepper, soy sauce, sherry, ginger, water and mushrooms; mix well.
Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325 degree oven for same amount of time).
Turn meat once to cook it evenly throughout.
When done, remove meat and keep warm.
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.
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.
Slice meat; serve with sauce over hot rice.