Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

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

Ingredients Nutrition


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat the chuck roast with garlic salt, pepper and mustard powder.
  3. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
  4. Add the roast and brown on both sides, about 5 minutes per side.
  5. 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.
  6. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  7. When the roast is done, remove it from the pan to a serving plate.
  8. Set the pan of drippings over medium-high heat and bring to a boil.
  9. Stir together cornstarch and 1/4 cup of cold water.
  10. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.
Most Helpful

5 5

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:-)