Beef Pot Roast Oriental Style

5 lb Beef chunk eye roast boneless
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
1/2 c Green pepper; diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 ts Ginger; fresh grated; or
1/4 ts ;ground ginger
1/2 c Water
4 oz Sliced mushrooms; drained, save liquid
2 tb Cornstarch
Hot cooked rice

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325 F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 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 1 1/2 cups of liquid. Return to pan. In same cup, measure 1/2 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. Slice meat; serve with sauce over hot rice.

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