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Teriyaki Pot Roast

2 (3 to 4 pound) chuck or rump roast
1 tablespoon shortening
1 clove garlic, crushed
1/4 cup soy sauce
1/4 cup water
1/2 teaspoon ground ginger
2 onions, sliced
1 tablespoon cornstarch

Brown meat on all sides in the shortening. Add remaining ingredients except cornstarch to the roast. Cover and simmer until meat is tender, about 2 1/2 hours.

Soften cornstarch in a little cold water. Add to liquid in kettle. Stir constantly until thickened.

Serve with the roast.

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