Zutaten für Asian Pot Roast
- 1 (2 1/2 pound) beef pot roast
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 1/2 cup soy sauce
- 1 cup water
- 4 cups shredded cabbage
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 2 tablespoons minced garlic
- 2 teaspoons minced fresh ginger
- 1/4 cup packed brown sugar
- 2 tablespoons cold water
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Zubereitung von Asian Pot Roast
- Pat the beef roast dry and season generously with salt and pepper.
- Heat vegetable oil and sesame oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
- Add minced garlic and ginger to the pot and saute for 1 minute until fragrant.
- Stir in soy sauce and brown sugar.
- Pour in 1 cup of water, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer, then reduce heat to low, cover tightly, and cook for approximately 3 hours, or until the meat is fork-tender.
- Add the shredded cabbage to the pot during the last 7 minutes of cooking time. Stir to combine and allow to steam.
- If desired, whisk 2 tablespoons of flour with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the pot roast to thicken the gravy to your desired consistency. Simmer for another 2-3 minutes, stirring constantly.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
88g
Carbs
1g
