Chinese Pot Roast - Beef - World Famous Recipes

Beef >> Chinese Pot Roast

Ingredients:

						
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

Preparation:
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.