Chinese Pot Roast

"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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photo by KateL photo by KateL
photo by KateL
Ready In:
2hrs 55mins
Ingredients:
16
Serves:
10-12
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Fantastic
     
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RECIPE SUBMITTED BY

The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
 
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