Chinese Pot Roast recipe
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Ingredients
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1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
¾ cup soy sauce
3 tablespoons white vinegar
¼ cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
¼ cup cold water
Nutrition Info
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432.2 calories
carbohydrate: 18 g
cholesterol: 140.5 mg
fat: 20 g
fiber: 0.7 g
protein: 43.7 g
saturatedFat: 7.1 g
servingSize: -
sodium: 2809.8 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -
Directions Chinese Pot Roast
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.