Ingredients:
1 garlic cloves, minced
1 1/2 teaspoons peeled minced gingerroot
1 teaspoon salt
1/2 teaspoon Chinese five spice powder
4 -5 lbs good quality boneless pot roast
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry wine
2 tablespoons canola oil
1 1/2 cups water
3 medium potatoes, peeled and cut into about 2 inch chunks ( about 3 cups)
3 carrots, peeled and cut into 2 inch pieces
1 medium onions, peeled and cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, sliced
Directions:
Combine first 4 ingredients, stir well.
Rub garlic mixture over entire surface of roast.
Place roast in a large zip-lock plastic bag.
Combine soy sauce, brown sugar and sherry; pour over roast.
Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
Remove roast from marinade, reserving marinade.
Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
Bring to a boil; cover, reduce heat and simmer for 2 hours.
Add potato, carrot and onion.
Cook an additional 30 minutes or until vegetables are tender.
Remove roast and vegetables to a serving platter, reserving pan juices.
Set roast and vegetables aside and keep warm.
Combine cornstarch and 1/4 cup water, stirring until smooth.
Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
Serve roast and vegetables with gravy.
Servings: 10-12
Time preparation: 25 min.
Time total: 175 min.