Instructions: Place the roast in a large, resealable plastic storage bag. Add the oil, soy sauce, lemon juice, honey, garlic, and ginger. Seal the bag and shake to mix well. Marinate for 6 hours or overnight in the refrigerator, turning occasionally to distribute the marinade.

Place the roast and marinade in a soup pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add the carrots, onions, and celery to the soup pot, cover, and simmer for 45 minutes, or until the roast and vegetables are tender.

Remove the roast and vegetables to a platter and cover to keep warm. Skim the excess fat from the pan juices and discard.

In a small bowl, combine the water and cornstarch; mix well and add to the pan juices. Cook over low heat until thickened, stirring constantly. Slice the roast and serve with the vegetables and gravy.

This recipe yields 10 servings.

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