3 to 4 lbs. beef blade chuck roast
2/3 c. water
1/2 c. dry sherry
1/4 c. soy sauce
2 tbsp. brown sugar
1 c.clove garlic, minced
1/2 tsp. ginger
1/3 c. flour
2 tbsp. oil
2 c. julienne strips carrots
1 1/2 c. diagonally sliced celery
1 lg. onion, cut into wedges

Combine water, sherry, soy sauce, brown sugar, garlic and ginger. Place roast in utility dish; add marinade, turning to coat. Cover dish securely and marinate in refrigerator for 6 to 8 hours (or overnight), turning at least once. Drain and reserve marinade. Pat meat dry with absorbent paper. Dredge meat in flour, reserving excess flour. Brown meat in cooking fat in large frying pan or Dutch oven. Pour off drippings. Reserve 1/4 cup marinade; add remaining marinade to meat. Cover tightly and cook slowly for 1 hour 45 minutes. Place carrots, celery and onions around meat; continue cooking, covered for 30 to 35 minutes or until meat and vegetables are done. Remove meat and vegetables to warm platter. Combine reserved flour with reserved marinade, add to cooking liquid and cook stirring constantly until thickened. Reduce heat and cook for 3 to 5 minutes. Serve gravy with pot roast.