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Pot Roast Teriyaki Recipe

by Global Cookbook

Ingredients

2 lb Beef round tip roast 1 Tbsp. Flour 1/2 tsp Salt 63/1000 tsp Black pepper 1/4 tsp Curry pwdr 1 Tbsp. Cooking fat 1/8 c. Honey

1/8 c. Soy sauce 1/8 c. Water 1/8 c. Dry sherry wine 1/8 tsp Grnd ginger 1 Tbsp. Cornstarch     Warm cooked rice

Directions

1. Combine flour, salt, pepper, and curry pwdr. dredge meat in seasoned flour and brown in fat. Remove meat from pan and pour off fat drippings.
2. Add in honey, soy sauce, water, wine, and ginger; mix well.
3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
4. Turn meat once to cook it proportionately throughout. When done, remove meat and keep hot.
5. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top. Throw away all but 4 Tbsp. (or possibly less) of fat.
6. Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid. Return to pan.
7. In same c., measure 1/2 c. cool water and blend in flour. Add in mix slowly to liquid in pan. Bring to a boil, stirring constantly, and cook till thickened, about 3 min. Taste gravy and correct seasoning, if necessary, with salt and pepper.
8. Slice meat; serve with sauce over warm rice.

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