Savory Oven Pot Roast

4 lb. boneless beef chuck roast

2Tbsp. salad oil

1 can condensed beef broth or 2 beef

bouillon cubes in 1 1/2 cup water

3 Tbsp. soy sauce

1/2 tsp. curry powder

3 Tbsp. onion flakes

1 1/2 tsp. ginger

1/4 tsp. pepper

Garlic salt to taste

Brown meat on all sides in salad oil.

Combine broth plus 1/2 can water and seasonings.

Pour over meat and cover.

Bake in a moderate oven 350° for about 3 hrs., turning once or twice.

Remove from oven when tender and let set for 20 min.

Thicken juices with a mixture of flour and water.

Slice meat and serve with gravy.

This Pot Roast is better with rice or noodles than with potatoes. The leftovers are wonderful as Fried Rice.