Chinese Pot Roast recipe
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- 1 (4 pound) boneless beef chuck roast 1 tablespoon garlic salt 1 tablespoon ground black pepper 1 teaspoon dry mustard powder 1 tablespoon vegetable oil 3 cups water ¾ cup soy sauce 3 tablespoons white vinegar ¼ cup honey 1 teaspoon ground ginger 1 teaspoon celery seed 2 tablespoons cornstarch ¼ cup cold water
Nutrition Info
- 432.2 caloriescarbohydrate: 18 gcholesterol: 140.5 mgfat: 20 gfiber: 0.7 gprotein: 43.7 gsaturatedFat: 7.1 gservingSize: -sodium: 2809.8 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Chinese Pot Roast
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.