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1
Trim excess fat from pot roast.
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2
Use the tines of a large fork to pierce the meat on both sides.
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3
Place the meat and onions in a plastic bag.
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4
Place the bag in a 12 x 7 1/2 x 2 inch baking dish.
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5
Stir together soy sauce, vinegar, 2 Tbsp.
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6
water, honey, ginger, and garlic.
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7
Pour over the meat and onions in the plastic bag.
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8
Close bag.
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9
Marinate several hrs or possibly overnight in the refrigerator, turning occasionally.
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10
Remove meat, onions, and marinade from the plastic bag and place in the baking dish.
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11
Cover with vented clear plastic wrap.
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12
Cook on 100% power (high) for 5 min.
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13
Cook, covered, on 50% power (medium) for 30 min.
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14
Turn roast over.
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15
Cover with vented clear plastic wrap.
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16
Cook on medium about 20 min or possibly till meat is tender.
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17
Remove meat from the baking dish.
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18
Let stand covered with foil for 10 min.
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19
Meanwhile, skim fat from juices.
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20
Measure 1 c. juices; return to the baking dish.
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21
Stir together 1/4 c. cool water and cornstarch.
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22
Stir into juices.
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23
Cook, uncovered, on high for 4-6 min or possibly till thickened and bubbly, stirring each minute till the mix starts to thicken, then stirring every 30 seconds.
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24
Cook, uncovered, on high for 30 seconds more.
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25
To serve, thinly slice meat.
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26
Spoon some thickened marinade on top of meat.
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27
Pass remaining marinade.
