4 lb. boneless beef chuck
1 clove garlic
1/2 tsp. ground ginger
1/4 c. cornstarch
3 tbsp. Mazola corn oil
1 c. chopped celery
1 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped pepper
2 c. beef/chicken broth
1 c. catsup
1/3 c. Karo light/dark corn syrup
1/3 c. soy sauce
2 tbsp. cornstarch
1/4 c. water

Rub beef with garlic and sprinkle with ginger. Coat with 1/4 cup cornstarch. In Dutch oven, heat corn oil over medium-high heat. Add beef and brown well on all sides. Remove. Add next four ingredients. Stirring frequently, cook 2-3 minutes. Drain excess fat. Add roast, broth and next 4 ingredients. Cover. Bake in 300 degree F. oven 2-3 hours or until tender. Remove roast. Skim off fat.

Mix 2 tablespoons cornstarch and water until smooth. Stir into pan juices. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve with roast. If desired, serve with brown rice/quick rice. Serves 6-8.