Recipe by Lorrie in Montreal
Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Allrecipes.com
Top Review by French Tart
Lorrie - I hope you don't mind - but I just could not afford the joint of beef - it was SO expensive! But, I wanted to try this marinade and method of cooking - so I used 6 entrecote steaks, and cooked them in the mariande in the crockpot! I MUST get a joint of beef now, as this was DELECTABLE! The flavours of the marinade/ sauce was amazing - we LOVED it. For anyone else who wants to make this with steaks - these were cooked in 3 hours in the crockpot on high. I WILL make this again with the joint of beef suggested and cook it in the oven. Do NOT leave out any of marinade ingredients - they are ALL crucial to the amazing flavour - just wonderful. We took your advice and had this with rice - and the 6 steaks made 3 wonderful meals for us. I didn't thicken the sauce, as Malcolm and I like a natural and thinner sauce - but I may do it next time - it was WONDERFUL just the way it was! Made for Photo tag and VERY much enjoyed - this recipe has been saved for the near future. FT:-)
- 1 (4 lb) boneless beef chuck roast
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- 1 teaspoon mustard powder
- 1 tablespoon vegetable oil
- 3 cups water
- 1⁄2 cup soy sauce
- 3 tablespoons white vinegar
- 1⁄4 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
Directions See How It's Made
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the chuck roast with garlic salt, pepper and mustard powder.
- Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
- Add the roast and brown on both sides, about 5 minutes per side.
- In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
- Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
- When the roast is done, remove it from the pan to a serving plate.
- Set the pan of drippings over medium-high heat and bring to a boil.
- Stir together cornstarch and 1/4 cup of cold water.
- Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.