4 to 5-pound chuck roast
Salt and pepper
2 tablespoons oil
1 medium onion, chopped
¼ cup soy sauce
¼ cup Sherry wine
1 tablespoon brown sugar
&Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed
¼ cup canned brown gravy sauce
6 carrots, cut in half
1 small can water chestnuts

Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.

SERVES 6
PREPARATION TIME: 2 HR. , 30 MIN.
Approximate Calories per serving… 500

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SUGGESTED MENU

Tossed Green Salad
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© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.