Ingredients Jump to Instructions ↓

  1. 1 (4 pound) boneless beef chuck roast

  2. 1 tablespoon garlic salt

  3. 1 tablespoon ground black pepper

  4. 1 teaspoon dry mustard powder

  5. 1 tablespoon vegetable oil

  6. 3 cups water

  7. 3/4 cup soy sauce

  8. 3 tablespoons white vinegar

  9. 1/4 cup honey

  10. 1 teaspoon ground ginger

  11. 1 teaspoon celery seed

  12. 2 tablespoons cornstarch

  13. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback