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Chinatown Pot Roast

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.

Baked Apples.            Choose Golden Delicious Apples. They have a buttery mellow sweetness. Always refrigerate apples. Ingredients: 1/4 cup sugar; 1/4 tsp cinnamon; 4 (7oz ea) baking apples cored; 4 tsp butter, cut up; 1/2 cup apple juice. Directions: 1. Heat oven to 375 degrees F. 2. Combine sugar and cinnamon in small bowl. 3. Peel apples, leaving 1 inch deep cavity around center. 4. Arrange apples in 9 inch square baking dish. 5. Fill each cavity with 1 tsp butter and cinnamon-sugar. 6. Sprinkle with remaining cinnamon-sugar. 7. Add apple juice to bottom of dish. 8. Cover dish with foil and bake 25 min. 9. Uncover and spoon the apple juice over apples; bake until tender. 10.Spoon apples and apple juice on each of 4 serving plates. Makes 4 servings.
    @2001 lmw