Facebook0Twitter0Pinterest0 Ingredients 2-3 lb (1 – 1.5 kg) Blade roast, blade steak, or bottom chuck roast 1 tsp (5 mL) mustard ½ tsp (2 mL) pepper 4 tbsp (45 mL) Canola oil 1 small Peak of the Market onion, chopped into 1-inch chunks ½ cup (125 mL) soy sauce 2/3 tsp (3 mL) celery seed ½ tsp (2 mL) ginger 1 tbsp (15 mL) honey 1 tbsp (15 mL) vinegar 1 cup (250 mL) water Directions Rub roast all over with mustard and pepper. Heat 4 tbsp oil in heavy bottomed pot. Brown the roast/steak all over. Add remaining ingredients. Bring to a simmer. Cover and cook until very tender – about 3 hours on the stove top. Pairs well with Santa Cristina Chianti Facebook0Twitter0Pinterest0 Found Under: Main CoursesBeefBoil / SimmerOne-pot Leave a Review Cancel reply You must Register or Login to post a comment.