Ingredients:
1/2 cup all-purpose flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
3 to 4 lbs. beef chuck pot roast, aboiut 2"-thick

1 tbsp. vegetable oil
1/2 cup teriyaki marinade & sauce
3 med. potatoes, quartered

Directions:

Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixtures; reserve some of the mixture. Lightly brown meat slowly on both sides in hot oil in a large skillet. Combine teriyaki suace and 1-1/4 cups water; pour over meat. Cover and simmer for 1-1/2 hours.

Arrange potatoes around meat and simmer covered for 30 minutes longer or until potatoes are tender. Remove meat and potatoes to serving platter; keep warm. pour pan drippings into large measuring cup, skim off fat; reserve 2-1/2 cups.

Return reserved drippings to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened.

To serve, slice meat across grain and serve with potatoes and gravy. Makes 4 to 6 servings.