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

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:-)

French Tart May 04, 2008

I try to follow a recipe as written the first time. Now that I've done it for this one, here are my comments. First, my cut of beef was about half what the recipe called for, so I cut everything in half. That created so much less sauce that most of it evaporated in the oven. (I guess my lid was not tight fitting enough.) That done, I added some water to the pan as I made the sauce and ended up with a few tablespoons of sauce. So. . . if your meat is small, make the full amount of sauce. I used regular soy sauce, but I think I would have preferred the low-sodium version, as the end result, while tasty, was very salty. Hubby LOVED IT! I just thought it was too salty, but otherwise good. It did make a huge mess of my pan and lid, as the grease splattered all over the pan because the water had evaporated. So, next time I'll either use a larger cut of beef or make the full amount of sauce. This is a keeper, as it was very good (or would have been VERY good with low-sodium soy sauce.) Try it, I'm sure you will like it.

Cook In Southwest January 30, 2016

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