Beef Pot Roast, Oriental Style

-From the Kitchen of -Lawrence & Cindy Kellie 5 lb chunk eye roast

-boneless 2 tb Cooking fat

Salt Pepper 1/2 c Onion -- chopped

1/2 c Green pepper -- diced

1/4 c Soy sauce

1/4 c Dry sherry wine

1 t Ginger -- fresh grated; or

1/4 ts -- ground ginger

1/2 c Water

4 oz Sliced mushrooms -- drained

-save liquid 2 tb Cornstarch

Hot cooked rice

1. In a Dutch oven, or large pan with a tight-fitting

cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice. From the book given to me by Cookie.Lady: The More--for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))