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Add a photoServings: 10
Ingredients
- 2Â 1/2 lb boneless beef chuck pot roast - (to 3)
- 1/3 c. vegetable oil
- 1/3 c. soy sauce
- 2 Tbsp. lemon juice
- 2 Tbsp. honey
- 1 x garlic clove chopped
- 1Â 1/4 tsp grnd ginger
- 8 x carrots cut 1" pcs
- 4 x onions quartered
- 2 x celery ribs cut 1" pcs
- 1/4 c. cool water
- 2 Tbsp. cornstarch
Directions
- Place the roast in a large, resealable plastic storage bag. Add in the oil, soy sauce, lemon juice, honey, garlic, and ginger. Seal the bag and shake to mix well. Marinate for 6 hrs or possibly overnight in the refrigerator, turning occasionally to distribute the marinade.
- Place the roast and marinade in a soup pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add in the carrots, onions, and celery to the soup pot, cover, and simmer for 45 min, or possibly till the roast and vegetables are tender.
- Remove the roast and vegetables to a platter and cover to keep hot. Skim the excess fat from the pan juices and throw away.
- In a small bowl, combine the water and cornstarch; mix well and add in to the pan juices. Cook over low heat till thickened, stirring constantly. Slice the roast and serve with the vegetables and gravy.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 10 servings | |
| Calories 398 | |
| Calories from Fat 236 | 59% |
| Total Fat 26.36g | 33% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.19g | |
| Cholesterol 91mg | 30% |
| Sodium 575mg | 24% |
| Potassium 453mg | 13% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.54g | 5% |
| Protein 25.58g | 41% |
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