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Ingredients
- 1 (3 lb.) beef chuck pot roast, cut 2 inches thick
- 4 green onions, thinly sliced
- 1/4 c. soy sauce
- 1/4 c. vinegar
- 2 tbsp. water
- 2 tbsp. honey
- 1 teaspoon grnd ginger
- 1 clove garlic, chopped
- 1/4 c. cool water
- 1 tbsp. cornstarch
Directions
- Trim excess fat from pot roast, and pierce the meat on both sides with the tines of a large fork. Place the meat and onions in a plastic bag. Place bag in a baking dish. Stir together soy sauce, vinegar, 2 Tbsp. of water, honey, ginger, and garlic, and pour over meat and onions in the plastic bag. Close bag and marinate several hrs or possibly overnight in the refrigerator, turning occasionally. Remove mat, onions, and marinade from the plastic bag and place in the baking dish. Cover with vented clear plastic wrap and cook on 100% power (high) for 5 min. Cook, covered, on 50% (medium) power for 30 min. Turn roast over. Cover with vented clear plastic wrap and cook on medium for 20 min or possibly till meat is tender. Remove meat from the baking dish. Let stand covered with foil for 10 min. Meanwhile, skim fat from juices. Measure 1 c. juices; return to the baking dish. Stir together 1/4 c. cool water and cornstarch. Stir into juices. Cook, uncovered, on high for 4 to 6 min or possibly till thickened and bubbly, stirring each minute till the mix starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. To serve, thinly slice meat. Spoon some thickened marinade atop meat and pass remaining marinade. Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1345g | |
| Calories 3264 | |
| Calories from Fat 1767 | 54% |
| Total Fat 195.9g | 245% |
| Saturated Fat 77.12g | 308% |
| Trans Fat 0.0g | |
| Cholesterol 970mg | 323% |
| Sodium 4092mg | 171% |
| Potassium 2755mg | 79% |
| Total Carbs 53.68g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 37.24g | 25% |
| Protein 300.89g | 481% |
