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Chinese Pot Roast

2 garlic cloves, finely minced

1 1/2 teaspoons finely minced fresh ginger

1 teaspoon coarse salt

1/4 teaspoon Chinese five-spice powder

1 (4 to 4 1/2 pound) boneless chuck roast

1/4 cup soy sauce

2 tablespoons packed brown sugar

1 tablespoon dry sherry

2 tablespoons vegetable

1 1/2 cups water

3 medium potatoes, peeled and cubed (about 3 cups)

3 medium carrots, scraped and cut into 2-inch pieces

1 celery stalk, cut into 2-inch pieces

1 onion, cut into wedges

1/2 small cabbage, cored and cut into wedges

2 tablespoons cornstarch

1/4 cup water

2 green onions, sliced

1. Combine first 4 ingredients, mixing well. Rub mixture over entire surface of roast. Place roast in an ungreased nonreactive shallow dish.
2. Combine soy sauce, brown sugar and sherry; pour marinade mixture over roast. Cover and marinate in refrigerator for 2 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade.
4. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer for 2 hours.
5. Add potato, carrot, celery, onion and cabbage. Cook an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving platter, reserving pan juices. Set roast and vegetables aside; keep warm.
6. Combine cornstarch and 1/4 cup cold water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with roast and vegetables.

Makes 8 to 10 servings.