1 (3 lb.) beef chuck pot roast, cut 2 inches thick
4 green onions, thinly sliced
1/4 c. soy sauce
1/4 c. vinegar
2 tbsp. water
2 tbsp. honey
1 tsp. ground ginger
1 clove garlic, minced
1/4 c. cold water
1 tbsp. cornstarch

Trim excess fat from pot roast. Use the tines of a large fork to pierce the meat on both sides. Place the meat and onions in a plastic bag. Place the bag in a 12 x 7 1/2 x 2 inch baking dish. Stir together soy sauce, vinegar, 2 tablespoons water, honey, ginger, and garlic. Pour over the meat and onions in the plastic bag. Close bag. Marinate several hours or overnight in the refrigerator, turning occasionally.

Remove meat, onions, and marinade from the plastic bag and place in the baking dish. Cover with vented clear plastic wrap. Cook on 100% power (high) for 5 minutes. Cook, covered, on 50% power (medium) for 30 minutes. Turn roast over. Cover with vented clear plastic wrap. Cook on medium about 20 minutes or until meat is tender. Remove meat from the baking dish. Let stand covered with foil for 10 minutes.

Meanwhile, skim fat from juices. Measure 1 cup juices; return to the baking dish. Stir together 1/4 cup cold water and cornstarch. Stir into juices. Cook, uncovered, on high for 4-6 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. To serve, thinly slice meat. Spoon some thickened marinade on top of meat. Pass remaining marinade. Makes 8 servings.