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    You are in: Home / Recipes / Chinese Pot Roast Recipe
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    Chinese Pot Roast

    Chinese Pot Roast. Photo by French Tart

    1/3 Photos of Chinese Pot Roast

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Lorrie in Montreal's Note:

    Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from

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    Units: US | Metric


    1. 1
      Preheat the oven to 325 degrees F (165 degrees C).
    2. 2
      Coat the chuck roast with garlic salt, pepper and mustard powder.
    3. 3
      Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
    4. 4
      Add the roast and brown on both sides, about 5 minutes per side.
    5. 5
      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.
    6. 6
      Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
    7. 7
      When the roast is done, remove it from the pan to a serving plate.
    8. 8
      Set the pan of drippings over medium-high heat and bring to a boil.
    9. 9
      Stir together cornstarch and 1/4 cup of cold water.
    10. 10
      Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.

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    Ratings & Reviews:

    • on May 04, 2008


      Lorrie - I hope you don't mind - but I just could not afford the joint of beef - it was SO expensive! But, I wanted to try this marinade and method of cooking - so I used 6 entrecote steaks, and cooked them in the mariande in the crockpot! I MUST get a joint of beef now, as this was DELECTABLE! The flavours of the marinade/ sauce was amazing - we LOVED it. For anyone else who wants to make this with steaks - these were cooked in 3 hours in the crockpot on high. I WILL make this again with the joint of beef suggested and cook it in the oven. Do NOT leave out any of marinade ingredients - they are ALL crucial to the amazing flavour - just wonderful. We took your advice and had this with rice - and the 6 steaks made 3 wonderful meals for us. I didn't thicken the sauce, as Malcolm and I like a natural and thinner sauce - but I may do it next time - it was WONDERFUL just the way it was! Made for Photo tag and VERY much enjoyed - this recipe has been saved for the near future. FT:-)

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    Nutritional Facts for Chinese Pot Roast

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1301.8
    Calories from Fat 833
    Total Fat 92.6 g
    Saturated Fat 36.4 g
    Cholesterol 312.9 mg
    Sodium 2285.8 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.0 g
    Sugars 18.1 g
    Protein 87.7 g

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