Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)

2 teaspoons garlic salt

2 teaspoons black pepper

1 teaspoon dry mustard powder

1 tablespoon olive oil

2 1/2 cups water

3/4 cup Low Sodium Soy Sauce

3 tablespoons white vinegar

1/4 cup honey

1 teaspoon ground ginger

1 teaspoon celery seed

2 tablespoons cornstarch

1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  (from allrecipes.com)

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!