2 tbsp. salad oil
3 lg. sweet red and (or) green pepper, cut into 1/2 inch strips
1 to 3 lb. beef chuck underblade pot roast, cut 1 1/2 inches thick
1 med. onion, sliced thin
1/4 c. dry sherry
2 tbsp. dry sherry
2 tbsp. soy sauce
Water
1 tbsp. cornstarch
1 tsp. sugar

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

2. In remaining oil in Dutch oven over medium-high heat, cook roast until brown 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 platter; keep warm. Pour pan liquid into 2 cup measure (set pan aside). Let set a few minutes 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. Stir cornstarch and sugar into fat in Dutch oven; blend well and gradually stir in pan juices. Cook over medium heat, stirring until thickened. Return peppers to Dutch oven, heat through.

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