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.