3 lb. beef for pot roast
2 tbsp. flour
1 tbsp. fat
1/2 c. water
1/2 tsp. ginger
1/4 c. soy sauce
2 lg. onions, sliced
Hot cooked rice

Dredge meat with flour and brown on all sides in fat in heavy kettle or Dutch oven. Put a rack in kettle under meat. Add water, ginger and soy sauce. Cover and simmer 2 1/2 to 3 hours. Add onions and simmer 1/2 hour longer or until onions are tender. Remove the meat and slice it. Pour the drippings and onions over the sliced meat. Serve with fluffy dry rice. Makes 4 servings.