beef pot roast, oriental style

How To Make beef pot roast, oriental style

• 1

  In a dutch oven, or large pan with a tight-fitting lid, brown meat in fat.
• 2

  Season with salt and pepper and remove from pan.
• 3

  Pour off fat drippings.
• 4

  Add onion, green pepper, soy sauce, sherry, ginger, water and mushrooms; mix well.
• 5

  Return meat to pan.
• 6

  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).
• 7

  Turn meat once to cook it evenly throughout.
• 8

  When done, remove meat and keep warm.
• 9

  For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
• 10

  Let stand for 1 minute to allow fat to come to top.
• 11

  Discard all but 4 tablespoons (or less) of fat.
• 12

  Add enough water (or other liquid) to measure 1 1/2 cups of liquid.
• 13

  Return to pan.
• 14

  In same cup, measure 1/2 cup cold water and blend in flour.
• 15

  Add mixture slowly to liquid in pan.
• 16

  Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• 17

  Taste gravy and correct seasoning, if necessary, with salt and pepper.
• 18

  Slice meat; serve with sauce over hot rice.
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