Chinatown Pot Roast

Serves 6 To 8

4 Lbs Boneless Beef Chuck Roast
1/2 Cup Chopped Green Pepper
1 Clove Garlic
2 Cups Beef Broth
1/2 Tsp Ground Ginger
1 Cup Catsup
1/4 Cup Corn Starch
1/3 Cup Corn Syrup
3 Tbsp Corn Oil
1/3 Cup Soy Sauce
1 Cup Chopped Celery
1/3 Cup Dry Sherry
1 Cup Chopped Carrots
2 Tbsp Corn Starch
1/2 Cup Chopped Onions
1/4 Cup Water

Rub beef with garlic and sprinkle with ginger. Coat with 1/4 cup corn starch. In dutch oven heat corn oil over medium high heat. Add beef and brown well on all sides. Remove. Add next four (4) ingredients. Stirring frequently, cook 2 to 3 minutes. Drain excess fat. Add roast, broth and next four (4) ingredients. Cover. Bake in 300 deg. Oven 2 to 3 hours or until tender. Remove roast. Skim off fat. Mix two (2) tbsp corn starch and water until smooth. Stir into pan juices. Stirring constantly, bring to a boil over meduim heat and boil one (1) minute. Serve with roast. If desired, serve with rice.