Chinese Pot Roast

READY IN: 2hrs 55mins
KateL
Recipe by NoSpringChicken

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.

Top Review by KateL

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 Recipe #514679 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.

Ingredients Nutrition

Directions

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

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