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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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.

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    • 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.

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    • on December 19, 2004

      Fantastic

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    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
    57%
    Total Fat 36.2 g
    55%
    Saturated Fat 13.7 g
    68%
    Cholesterol 123.3 mg
    41%
    Sodium 761.9 mg
    31%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.7 g
    19%
    Protein 36.0 g
    72%

    The following items or measurements are not included:

    Chinese five spice powder

    pot roast

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