3-4 lb. boneless chuck roast
Oil (enough to brown roast)
1/4 c. hot water
1/2 tsp. ground ginger
1 crushed clove garlic
1/4 c. soy sauce
1 bunch green onions
2 tbsp. cornstarch (optional)

Brown roast in hot vegetable oil in deep heavy skillet. Combine water, ginger, garlic, soy sauce and onion. Pour over roast. Cover and cook slowly 2 1/2 hours or until meat is tender.