Oriental Style Beef Pot Roast

5 lb beef chunk eye roast; boneless
2 Tbs cooking fat
Salt and pepper to taste
1/2 cup onion; chopped
1/2 cup green pepper; diced
1/4 cup soy sauce
1/4 cup dry sherry wine
1 tsp ginger; fresh grated OR 1/4 tsp ground ginger
1/2 cup water
4 oz sliced mushrooms; drained, save liquid
2 Tbs cornstarch
Hot cooked rice

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. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.

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.)

Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.

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.

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.

Slice meat; serve with sauce over hot rice.

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