Beef Pot Roast, Oriental Style

Directions

1. In a Dutch oven, or large pan with a tight-fitting cover, brown Season with salt and pepper and remove from pan. Pour off fat drippings.
2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.
3. Return meat to pan. Cover and simmer for 3½ to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.)
4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 3½ cups of liquid. Return to pan.
6. In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
7. Slice meat; serve with sauce over hot rice.