Chinese Pot Roast

Ingredients

• 4 pound beef chuck boneless
• 1 teaspoon celery seed 
• 2 tablespoons cornstarch 
• 1 tablespoon garlic salt 
• 1 teaspoon ground ginger 
• 1 tablespoon ground pepper black
• 0.3 cup honey 
• 1 teaspoon ground mustard dry
• 0.8 cup soya sauce 
• 1 tablespoon vegetable oil 
• 0.3 cup water cold
• 3 cups water 
• 3 tablespoons vinegar white

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• dutch oven

Directions

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.
6. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
7. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
8. 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.
9. Pour into the boiling liquid and stir until thickened, about 1 minute.
10. Serve the roast with the gravy poured over.