Pot Roast Oriental

Prep Time: 5 - 20 min. Cook Time: 3 - 3¼ hours   3 lb 1.5 kg BLADE, CROSS RIB, or BRISKET ROAST 1 - 2 tsp 5 - 10 mL vegetable oil 1 1 jar (570 mL) Oriental or Teriyaki Stir-Fry Sauce 4 4 medium potatoes, peeled and cut in chunks 7 cups 1750 mL fresh mixed vegetables (eg. cut green beans, broccoli florets, onion strips, sliced mushrooms and diced red pepper) OR 1 kg pkg of your favourite frozen vegetable mix

Brown roast on all sides in hot oil in large Dutch oven. Drain fat. Pour sauce and � jar of water over roast. Bring to boil. Cover and simmer over medium-low heat or in oven at 325°F (160 °C) for approximately 2 - 2¼ hours. Stir in potatoes and cook covered for approximately ½ hour more until meat and potatoes are tender. Meanwhile, steam or microwave mixed vegetables. Remove roast and potatoes from pan to platter. Bring sauce back up to the boil and allow to simmer for 5 minutes. Add cooked vegetables to the sauce. Carve roast and spoon vegetable sauce mixture over all. Makes 6 - 8 servings. Time Saver:  For a fast meal, reheat slices of this pot roast smothered in sauce and serve with vegetables and rolls. Flavours will be enriched by overnight refrigeration.