Chinese Pot Roast
Category: Beef
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 clove garlic, minced
- 1 1/2 teaspoon peeled, minced ginger root
- 1 teaspoon salt
- 1/4 teaspoon chinese five spice powder
- 4 pounds boneless chuck roast
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sherry
- 2 tablespoons vegetable oil
- 1 1/2 cup water
- 3 medium potatoes, peeled and cubed
- 3 carrots, scraped and cut into 2-inch pieces
- 1 stalk celery, cut into 2-inch pieces
- 1 onion, cut into wedges
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 green onions, chopped
Combine first 4 ingredients; stir well. Rub garlic mixture over entire surface of roast. Place roast in an ungreased 13 x 9 x 2-inch dish. Combine soy sauce, brown sugar, and sherry; pour marinade mixture over roast. Cover and marinate refrigerator 30 minutes, turning once. Remove roast from marinade, reserving marinade. 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 2 hours. Add potato, carrot, celery, and onion. 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, and keep warm. Combine cornstarch and 1/4 cup water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve roast with warm sauce. Recipe Source: \"\"A Collection of Favorite Recipes\" - Po\'okela Church - Makawao, Hawaii\"
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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