3-4 lb. beef pot roast (or chuck roast)
1 tbsp. cooking oil
1/2 tsp. ground ginger
1 clove garlic, cut up or 1/2 tsp. garlic powder
1/4 c. soy sauce
2 med. onions, sliced
1/2 c. hot water
1 tbsp. cornstarch

Heat electric frying pan to 350 degrees. Brown roast on all sides in the cooking oil. Reduce heat. Mix ginger, garlic and soy sauce with 1/2 cup water. Pour over roast, add onions, cover and simmer about 2 1/2 hours or until tender. Check meat periodically and add enough water to keep pan from burning. Remove meat to platter. Use drippings to make gravy, using 1 tablespoon cornstarch in at least 1 cup of water. Serve with mashed potatoes.