This is a recipe that my family really enjoys. Hope some of you will enjoy it too.
Marvis in Texas

Teriyaki Pot Roast

2 Tablespoons vegetable oil
3 lb. rump roast or a boneless chuck roast
1/2 tsp. seasoning salt
1/2 tsp. black pepper
1 medium onion, chopped
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1 1/2 tsp. beef bouillion granules
1/2 tsp. ground ginger (I omit)
1/4 cup reduced sodium soy sauce
1/4 cup water
8 oz. can sliced water chestnuts, drained
1 lb. baby carrots

Heat oil in Dutch Oven over medium heat and brown roast that has been salted and pepper
on both sides.

Add chopped onion. Combine brown sugar, cornstarch, bouillion, ginger, soy sauce and water in a small bowl. Whisk until cornstarch dissolves. Pour over roast. Reduce temperature to "low-medium" and cook with covered lid until roast is tender. Turn several times during cooking and baste with the liquid. If it doesn't seem to have enough liquid during cooking, add small amts. of water at a time until there's sufficient moisture to continue cooking. (For a 3 lb. rump, I cook at least a couple of hrs. before adding the carrots/chestnuts.)

Add baby carrots and drained water chestnuts the last 45 minutes or until carrots are tender. Cover with lid during this cooking process.

Place roast on a cutting board and let rest 10 min. before slicing.
Serves 8.

http://www.nancyskitchen.com