Teriyaki Pot Roast

Directions

1. Preheat oven to 350 degrees F. Heat oil in a Dutch oven over medium-high heat.
2. Season roast with salt and pepper. Place roast and onion in a Dutch oven and brown roast on all sides, stirring onion occasionally.
3. 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.
4. Add carrots and cook 45 minutes, or until tender. Remove roast from oven and let rest 10 minutes. Place on a cutting board and slice. Arrange on a serving platter with carrots surrounding roast. Serve gravy alongside roast.