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Aunt Peg's Chinatown Pot Roast

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Ingredients: My aunt lived in Medford, New Jersey and was the Martha Stewart of our family. She was also one of the most influential people in my life as was my Uncle John. So in a very small way it gives me pleasure to use her recipes in tribute to her.
4 pounds boneless beef check roast
1 clove garlic
1/2 tsp ground ginger
1/4 cup cornstarch
3 tbsp corn oil
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups beef broth
1 cup catsup
1/3 cup light or dark corn syrup
1/3 cup soy sauce
1/3 cup dry sherry
2 tbsp cornstarch
1/4 cup water
  1. Rub beef with garlic and sprinkle with ginger.
  2. Coat with 1/4 cup cornstarch.
  3. In Dutch oven heat corn oil over medium-high heat.
  4. Add beef and brown well on all sides. Remove.
  5. Add next four ingredients stirring frequently.
  6. Cook 2 to 3 minutes; drain excess fat.
  7. Add roast, broth, catsup, corn syrup, soy sauce and sherry.
  8. Cover; Bake in 300 degree oven 2 to 3 hours or until tender.
  9. Remove roast; skim off fat.
  10. Mix 2 tbsp cornstarch and water until smooth; stir into pan juices.
  11. Stirring constantly, bring to boil over medium heat and boil 1 minute.
  12. Serve with roast.
  13. If desired, serve with rice.
  14. Serves 6 to 8.
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