Ingredients for Chinese Pot Roast
- Garlic Clove
- Gingerroot
- 1 teaspoon salt
- Chinese Five Spice Powder
- Pot Roast
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- Sherry Wine
- Canola Oil
- 1/4 cup water
- Potatoes
- Carrots
- 1 medium onion (chopped)
- 2 tablespoons cornstarch
- Cold Water
- 2 green onions (chopped)
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How to Make Chinese Pot Roast
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sherry. Set aside.
- In another small bowl, mash 4 cloves garlic with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Rub the garlic mixture evenly over the entire surface of a 3-4 pound beef chuck roast.
- Place the roast in a large resealable plastic bag.
- Pour the soy sauce mixture over the roast.
- Seal the bag, remove excess air, and marinate in the refrigerator for at least 30 minutes, turning occasionally.
- Remove the roast from the marinade, reserving the marinade.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the roast on all sides.
- Add the reserved marinade to the Dutch oven.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
- Add 2 medium potatoes (peeled and cubed), 2 medium carrots (peeled and chopped), and 1 medium onion (chopped) to the Dutch oven.
- Continue to simmer for an additional 30-45 minutes, or until the vegetables are tender and the roast is fork-tender.
- Remove the roast and vegetables to a serving platter. Keep warm.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
- Pour the cornstarch slurry into the pan juices. Add 2 green onions (chopped).
- Cook over medium heat, stirring constantly, until the gravy has thickened and become bubbly.
- Serve the pot roast and vegetables generously drizzled with the delicious gravy.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
19g
Fat
68g
Carbs
6g
