You are here: Home » Recipes » Teriyaki Pot Roast Teriyaki Pot Roast Recipe by American Profile Yield 8 servings This home-style pot roast is flavored with a soy sauce, ginger and a bit of brown sugar. High Cotton Food Styling & Photography PrintEmail "I have had this recipe for many years, and it's always a hit when I serve it to friends and family." Ingredients 2 tablespoons vegetable oil1 (3-pound) rump or eye-of-round roast1/2 teaspoon salt Coarsely ground black pepper1 medium onion, chopped1 tablespoon dark brown sugar1 tablespoon cornstarch1 1/2 teaspoons beef bouillon granules1/2 teaspoon ground ginger1/4 cup reduced-sodium soy sauce3/4 cup water1 (8-ounce) can sliced water chestnuts, drained1 pound carrots, cut into 3-inch pieces Instructions Preheat oven to 350 F. Heat oil in a Dutch oven over medium-high heat. Season roast with salt and pepper. Place roast and onion in Dutch oven and brown roast on all sides, stirring onion occasionally. Combine brown sugar, cornstarch, bouillon, ginger, soy sauce and water in a small bowl. Whisk until cornstarch dissolves. Add water chestnuts and pour over roast. Bake, covered, 1 hour. Add carrots and cook 45 minutes, or until tender. Remove roast from oven and let stand 10 minutes. Remove to a cutting board and slice. Arrange on a serving platter with carrots surrounding roast. Serve gravy alongside roast. Recipe by Donna Roberts, Shumway, Ill.