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Chinese Pot Roast

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, finely minced

  2. 1 1/2 teaspoons finely minced fresh ginger

  3. 1 teaspoon coarse salt

  4. 1/4 teaspoon Chinese five-spice powder

  5. 1 (4 to 4 1/2 pound) boneless chuck roast

  6. 1/4 cup soy sauce

  7. 2 tablespoons packed brown sugar

  8. 1 tablespoon dry sherry

  9. 2 tablespoons vegetable oil

  10. 1 1/2 cups water

  11. 3 medium potatoes, peeled and cubed (about 3 cups)

  12. 3 medium carrots, scraped and cut into 2-inch pieces

  13. 1 celery stalk, cut into 2-inch pieces

  14. 1 onion, cut into wedges

  15. 1/2 small cabbage, cored and cut into wedges

  16. 2 tablespoons cornstarch

  17. 1/4 cup water

  18. 2 green onions, sliced

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients, mixing well. Rub mixture over entire surface of roast. Place roast in an ungreased nonreactive shallow dish.

  2. Combine soy sauce, brown sugar and sherry; pour marinade mixture over roast. Cover and marinate in refrigerator for 2 hours, turning occasionally.

  3. Remove roast from marinade, reserving marinade.

  4. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer for 2 hours.

  5. 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.

  6. Combine cornstarch and 1/4 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.

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