3 pound beef chuck pot roast
4 green onions, thinly sliced
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup vinegar
2 tablespoons water
2 tablespoons honey
1 teaspoon ground ginger
1/4 cup cold water
1 tablespoon cornstarch

Preparation Instructions:

Trim excess fat from the pot roast. Use the tines of a large fork to pierce the meat on both sides. Place the meat and onions in a plastic bag; set in a 12 x 7 1/2 x 2 inch baking dish. Stir together garlic, soy sauce, vinegar, water, honey, and ginger. Pour over the meat and onions in the plastic bag. Close bag. Marinate several hours or overnight in the refrigerator, turning occasionally.

Remove meat, onions, and marinade from plastic bag; place in the baking dish. Cover with vented clear plastic wrap. Micro cook on 100% (High) for 5 minutes. Micro cook, covered, on 50% (Medium) for 30 minutes. Turn roast over; cover with vented clear plastic wrap. Micro cook on 50% (Medium) for 20 minutes or till meat is tender. Remove meat from baking dish. Let meat stand covered with foil, shiny side in, for 10 minutes.

Meanwhile, skim fat from juices in baking dish. Measure 1 cup juices; return to baking dish. Stir together 1/4 cup cold water and cornstarch. Stir cornstarch mixture into juices in baking dish. Micro cook, uncovered, on 100% (High) for 4 to 6 minutes or till thickened and bubbly, stirring every minute. Micro cook, uncovered, on 100% (High) for 2 minutes, stirring after 1 minute.

To serve, thinly slice meat. Spoon some of the thickened marinade atop meat. Pass remaining. Makes 8 servings.