Chinese Pot Roast
| Yield: | 8 Servings |
| Categories: |
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 4 | md | White part of green only |
| 2 | tb | Fresh ginger root; grated |
| 1 | tb | Garlic; minced |
| 1 | c | Water |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry or 1/4 cup orange juice |
| Peel of 1 orange | ||
| 1/2 | ts | Szechuan peppercorns; optional |
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