Chinese Pot Roast recipe

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Ingredients

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

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

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.

  5. 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.

Recipe Yield

6 servings

Recipe Note

A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice.

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