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Chinese Pot Roast recipe

This Chinese take on the classic comfortfood is deliciously different and a complete meal in one.

Recipe: Chinese Pot Roast

2 garlic cloves, finely minced1 1/2 teaspoons finely minced fresh ginger1 teaspoon coarse salt1/4 teaspoon Chinese five-spice powder1 (4 to 4 1/2 pound) boneless chuck roast1/4 cup soy sauce2 tablespoons packed brown sugar1 tablespoon dry sherry2 tablespoons vegetable oil1 1/2 cups water3 medium potatoes, peeled and cubed (about3 cups)3 medium carrots, scraped and cut into2-inch pieces1 celery stalk, cut into 2-inch pieces1 onion, cut into wedges1/2 small cabbage, cored and cut intowedges2 tablespoons cornstarch1/4 cup water2 green onions, sliced

  • Combine first 4 ingredients, mixing well.Rub mixture over entire surface of roast. Place roast in an ungreasednonreactive shallow dish.
  • Combine soy sauce, brown sugar and sherry;pour marinade mixture over roast. Cover and marinate in refrigeratorfor 2 hours, turning occasionally.
  • Remove roast from marinade, reservingmarinade.
  • Brown roast in oil in a large Dutch ovenover medium heat. Pour reserved marinade and 1 1/2 cups waterover roast. Bring to a boil; cover, reduce heat, and simmer for2 hours.
  • Add potato, carrot, celery, onion andcabbage. Cook an additional 30 minutes or until vegetables aretender. Remove roast and vegetables to a serving platter, reservingpan juices. Set roast and vegetables aside; keep warm.
  • Combine cornstarch and 1/4 cup coldwater, stirring until smooth. Add cornstarch mixture and greenonions to pan juices; cook over medium heat, stirring constantly,until thickened and bubbly. Serve sauce with roast and vegetables.

    Makes 8 to 10 servings.

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