Chinese Pot Roast - revisited

This recipe is unbelievable.  Even in the summer.

From 2011-05-20

1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger  (I used 1/3 of a cup.  I like ginger)
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

I can never add the ginger recipes call for. It's my shortcoming, for real.

From 2011-05-20

From 2011-05-20

DIRECTIONS

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.