2 tbsp. salad oil
3 lg. sweet red and/or green peppers, cut in 1/2 inch strips
1 (3 lb.) beef chuck underblade portion, cut 1 1/2 inch thick
1 med. onion
1/4 c. dry sherry
2 tbsp. soy sauce
Water
1 tbsp. cornstarch
1 tsp. sugar

1. In 8 quart Dutch oven over medium heat, in hot oil, cook pepper strips, stirring constantly with slotted spoon until tender crisp, about 3 minutes. Remove peppers to medium bowl; cover; chill.

2. In oil remaining in Dutch oven, over medium heat, cook roast until browned on both sides. Add onion, sherry, soy sauce and 2 tablespoons water; heat to boiling. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is fork-tender, adding more water if necessary, turning meat occasionally.

3. Place roast on warm large platter; keep warm, pour pan liquid in 2 cup measure (set pan aside); let stand a few seconds until fat separates from meat juices. Skim 1 tablespoon fat from juices; return to Dutch oven. Spoon off and discard excess fat; add water to juices if necessary to make 1 1/2 cups.

4. Into fat in Dutch oven, stir cornstarch and sugar until blended; gradually stir in pan juices. Cook over medium heat, stirring until thickened. Return peppers to Dutch oven; heat thoroughly.

5. To serve, spoon peppers around roast and pour remaining sauce on top of roast.