4 lbs. chuck roast

1 tsp. garlic salt

1/2 tsp. ground mustard

1/4 tsp. ground pepper

2 tbsp. salad oil

3/4 cup water

1/4 cup shoyu

1 tbsp. honey

1 tbsp. vinegar

1 tsp. celery seed

1/2 5sp. ground ginger

2 tbsp. cornstarch

1/2 tsp. monosodium glutamate

1/4 cup water

Rub ginger, garlic salt, black pepper, monosodium glutamate, and mustard on chuck roast. Heat heavy skillet and pour oil and brown roast. Mix all other ingredients and pour on roast. Cover tightly and cook on low heat for 2 hours or until tender. Take roast out. Use the liquid for gravy. Add cornstarch to thicken. Serve with string beans or any other green vegetable. Serves 6.