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.