Teriyaki Pot Roast 2 (3 to 4 pound) chuck or rump roast 1 tablespoon shortening 1 clove garlic, crushed 1/4 cup soy sauce 1/4 cup water 1/2 teaspoon ground ginger 2 onions, sliced 1 tablespoon cornstarch Brown meat on all sides in the shortening. Add remaining ingredients except cornstarch to the roast. Cover and simmer until meat is tender, about 2 1/2 hours. Soften cornstarch in a little cold water. Add to liquid in kettle. Stir constantly until thickened. Serve with the roast.