Chinese Pot Roast

READY IN: 2hrs 55mins
SERVES: 10-12




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