2 pounds boneless beef chuck roast 1 tbsp oil 1 medium onion, chopped 2 carrots, chopped 1 green bell pepper, chopped 6 ounces mushrooms, wiped clean and cut in half 3 garlic cloves, minced 1 (1-inch) piece fresh ginger, peeled and minced 2 cans (28 ounce) whole tomatoes 2 tbsp oyster sauce 1 tsp red pepper flakes 2 tsp Chinese five-spice powder 1/2 c chopped fresh cilantro 1/4 c toasted sesame seeds In a 5-quart heavy pot or Dutch oven, heat the oil over moderately high heat until hot but not smoking. Brown roast on all sides. Transfer meat to a plate and pour off all but a tablespoon of fat. Return pot to heat and add onion, carrot, bell pepper and mushrooms. Cook over moderate heat, stirring, about 5 minutes. Add garlic and ginger and cook, stirring, 1 minute, until fragrant. Stir in tomatoes, oyster sauce, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil. Add meat and simmer, covered, turning roast over halfway through cooking time, for about 3 hours or until meat is tender. Let meat stand about 10 minutes before slicing. Cut crosswise into 1/2-inch-thick slices and arrange on a platter. Spoon vegetables and sauce over meat and garnish with cilantro and toasted sesame seeds. Nutrition Info Per serving (About 14oz/396g-wt.): 410 calories (170 from fat), 19g total fat, 6g saturated fat, 45g protein, 16g total carbohydrate (4g dietary fiber, 7g sugar), 110mg cholesterol, 190mg sodium

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