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Beef >> Chinese Pot Roast
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Beef >> Chinese Pot Roast


2 Garlic Cloves, Finely Minced 1 ½ Teaspoons Finely Minced Fresh Ginger 1 Teaspoon Coarse Salt ¼ Teaspoon Chinese Five-spice Powder 1 (4 To 4 ½ Pound) Boneless Chuck Roast ¼ Cup Soy Sauce 2 Tablespoons Packed Brown Sugar 1 Tablespoon Dry Sherry 2 Tablespoons Vegetable 1 ½ Cups Water 3 Medium Potatoes, Peeled And Cubed (about 3 Cups) 3 Medium Carrots, Scraped And Cut Into 2-inch Pieces 1 Celery Stalk, Cut Into 2-inch Pieces 1 Onion, Cut Into Wedges ½ Small Cabbage, Cored And Cut Into Wedges 2 Tablespoons Cornstarch ¼ Cup Water 2 Green Onions, Sliced
Combine First 4 Ingredients, Mixing Well.
Rub Mixture Over Entire Surface Of Roast.
Place Roast In An Ungreased Nonreactive Shallow Dish.
Combine Soy Sauce, Brown Sugar And Sherry; Pour Marinade Mixture Over Roast.
Cover And Marinate In Refrigerator For 2 Hours, Turning Occasionally.
Remove Roast From Marinade, Reserving Marinade.
Brown Roast In Oil In A Large Dutch Oven Over Medium Heat.
Pour Reserved Marinade And 1 ½ Cups Water Over Roast.
Bring To A Boil; Cover, Reduce Heat, And Simmer For 2 Hours.
Add Potato, Carrot, Celery, Onion And Cabbage.
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; Keep Warm.
Combine Cornstarch And ¼ Cup Cold Water, Stirring Until Smooth.
Add Cornstarch Mixture And Green Onions To Pan Juices; Cook Over Medium Heat, Stirring Constantly, Until Thickened And Bubbly.
Serve Sauce With Roast And Vegetables.

Makes 8 To 10 Servings. You can serve with your family and friends.
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