Teriyaki Pot Roast

2 tablespoons vegetable oil
1 (3-pound) rump or eye-of-round roast
1/2 teaspoon salt
Coarsely ground black pepper
1 medium onion, chopped
1 tablespoon dark brown sugar
1 tablespoon cornstarch
1½ teaspoons beef bouillon granules
1/2 teaspoon ground ginger
¼ cup reduced-sodium soy sauce
¾ cup water
1 (8-ounce) can sliced water chestnuts, drained
1 pound carrots, cut into 3-inch pieces

1. Preheat oven to 350 F. Heat oil in a Dutch oven over medium-high heat.
2. Season roast with salt and pepper. Place roast and onion in Dutch oven and brown roast on all sides, stirring onion occasionally.
3. Combine brown sugar, cornstarch, bouillon, ginger, soy sauce and water in a small bowl. Whisk until cornstarch dissolves. Add water chestnuts and pour over roast. Bake, covered, 1 hour.
4. Add carrots and cook 45 minutes, or until tender. Remove roast from oven and let stand 10 minutes. Remove to a cutting board and slice. Arrange on a serving platter with carrots surrounding roast. Serve gravy alongside roast. Serves 8.