Chinese Pot Roast
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1810 g
Beef Chuck Roast (boneless)1 tbsp
Garlic Salt1 tbsp
Ground Black Pepper1 tsp
Mustard Powder (dry)1 tbsp
Vegetable Oil1 cup
Water (cold)3 cup
Soy Sauce3 tbsps
White Vinegar1 cup
Honey1 tsp
Ground Ginger1 tsp
Celery Seed2 tbsps
CornstarchDirections:
1
Stir together cornstarch and 1/4 cup of cold water
2
Preheat the oven to 325 degrees F (165 degrees C)
3
Coat the chuck roast with garlic salt, pepper and mustard powder
4
Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat
5
Add the roast and brown on both sides, about 5 minutes per side
6
In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed
7
Pour over the roast and then cover the roast tightly with a lid or aluminum foil
8
Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours
9
When the roast is done, remove it from the pan to a serving plate
10
Set the pan of drippings over medium-high heat and bring to a boil
11
Pour into the boiling liquid and stir until thickened, about 1 minute
12
Serve the roast with the gravy poured over