1/2 cup flour
1/2 tsp garlic powder
1/4 tsp black pepper
3 - 4 pound beef chuck pot roast, 2 inches thick
1 tbsp vegetable oil
1/2 cup Kikoman Teriyaki sauce
3 medium potatoes, quartered

Combine first 3 ingredients coat both sides of meat with mixture.
Reserve flour mixture.
Brown meat on both sides in hot oil in dutch oven or large skillet.
Combine teriyaki sauce and 1 1/4 cups water, pour over meat.
Cover and simmer 1 1/2 hours.  
Add potatoes around meat, cover and simmer 30 minutes longer until potatoes are tender.
Blend 1/4 cup reserved flour mixture and 1/2 cup water.
Remove meat and potatoes, keep warm.
Pour pan drippings into large measuring cup, skim off fat.
Pour 2 1/2 cup drippings into skillet, bring to boil.
Stir in flour mixture.
Cook, stirring, until gravy boils and thickens.  Serve with sliced meat and potatoes.

Makes 4-6 servings

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