PEKING POT ROAST

Ingredients

• 2-3 lb (1 – 1.5 kg) Blade roast, blade steak, or bottom chuck roast
• 1 tsp (5 mL) mustard
• ½ tsp (2 mL) pepper
• 4 tbsp (45 mL) Canola oil
• 1 small onion, chopped into 1-inch chunks
• ½ cup (125 mL) soy sauce
• 2/3 tsp (3 mL) celery seed
• ½ tsp (2 mL) ginger
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) vinegar
• 1 cup (250 mL) water

Directions

1. Rub roast all over with mustard and pepper.
2. Heat 4 tbsp oil in heavy bottomed pot. Brown the roast/steak all over.
3. Add remaining ingredients. Bring to a simmer. Cover and cook until very tender – about 3 hours on the stove top.