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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 KateL

    1/1 Photo of Chinese Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    25 mins

    2 hrs 30 mins

    NoSpringChicken's Note:

    The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.

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    Units: US | Metric


    1. 1
      Combine first 4 ingredients, stir well.
    2. 2
      Rub garlic mixture over entire surface of roast.
    3. 3
      Place roast in a large zip-lock plastic bag.
    4. 4
      Combine soy sauce, brown sugar and sherry; pour over roast.
    5. 5
      Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
    6. 6
      Remove roast from marinade, reserving marinade.
    7. 7
      Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
    8. 8
      Bring to a boil; cover, reduce heat and simmer for 2 hours.
    9. 9
      Add potato, carrot and onion.
    10. 10
      Cook an additional 30 minutes or until vegetables are tender.
    11. 11
      Remove roast and vegetables to a serving platter, reserving pan juices.
    12. 12
      Set roast and vegetables aside and keep warm.
    13. 13
      Combine cornstarch and 1/4 cup water, stirring until smooth.
    14. 14
      Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
    15. 15
      Serve roast and vegetables with gravy.

    Ratings & Reviews:

    • on March 21, 2014


      DH raved about this robust recipe and can't wait to have it again! I would give this 5 stars had you included pressure cooker directions; I consulted Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker because I used a 6-quart Cook's Essentials electric pressure cooker. For pressure cooking, I chopped both the onion and the carrot, and I added a can of condensed French Onion soup (because I was out of beef broth) to ensure adequate liquid. My chuck roast was 2.7 pounds, but I did not scale back the rest of the recipe. I ended up with a lot of wonderful gravy. The meat was perfect! Made for Zaar Chef Alphabet Soup tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2005


      This was a deliciously different way to prepare pot roast. The end result was not overly Asian in its taste, but the ginger and five spice added a new depth to to both the roast and the gravy. Thank you for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2004



      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Pot Roast

    Serving Size: 1 (140 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 565.5
    Calories from Fat 326
    Total Fat 36.2 g
    Saturated Fat 13.7 g
    Cholesterol 123.3 mg
    Sodium 761.9 mg
    Total Carbohydrate 19.3 g
    Dietary Fiber 2.2 g
    Sugars 4.7 g
    Protein 36.0 g

    The following items or measurements are not included:

    Chinese five spice powder

    pot roast

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