Teriyaki Pot Roast

[Dee]

Teriyaki Pot Roast

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon curry powder

3 1/2 to 4 pound round or rump roast

2 tablespoon olive oil

1/4 cup soy sauce

1/4 cup honey

1/4 cup water

1/4 cup dry sherry (table wine)or white grape juice

1/4 teaspoon powdered ginger

2 teaspoons cornstarch

Hot cooked rice

Combine flour, salt, pepper, and curry powder. Rub on all sides of meat and pound in with a meat mallet or the edge of a pan lid. Heat olive oil in a heavy pan or Dutch oven. Brown meat on all sides. Remove from pan and set aside. Add soy sauce, honey, water, sherry, and ginger to the pot. Stir to combine well. Return meat to pan and cover tightly. Turn heat to simmer and cook until tender, about 3 to 3 1/2 hours, turning roast over occasionally. Or you can put the browned roast in a crockpot and add the sauce from the pot over the roast. Cover and cook on high 4 to 5 hours or low 6 to 7 hours or until very tender. Do not overcook. Remove meat to a heated serving dish and keep hot. Skim off all fat and place sauce in saucepan on stovetop. Stir in 1 1/3 cups water. Bring to a boil. Combine cornstarch with 1/4 cup cold water and blend well. Stir into boiling sauce, and continue stirring until thickened. Slice roast and spoon some of the sauce over it. Serve remaining sauce with hot cooked rice. Leftover roast makes excellent sandwiches.

 

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