Best 5 Asian Pot Roast With Turnips Recipes
Indulge in a culinary journey through Asia with this tantalizing Asian-style pot roast recipe. This dish takes a classic comfort food and transforms it into an exotic and flavorful extravaganza. Marinated in a symphony of soy sauce, ginger, garlic, and aromatic spices, the pot roast is braised to perfection, resulting in tender and succulent meat that falls apart effortlessly. It's accompanied by a medley of turnips, carrots, and shiitake mushrooms, all simmering in a rich and savory broth infused with the essence of the roast.
This article presents a collection of recipes that will guide you through the culinary adventure. From the initial preparation of the marinade to the final steps of braising the pot roast, each recipe is meticulously detailed to ensure a successful and delightful cooking experience. Along the way, you'll discover the secrets of creating the perfect marinade, how to select the best turnips and mushrooms, and tips for achieving fall-apart tender meat. Whether you're a seasoned cook or a novice in the kitchen, this article provides all the necessary guidance to create an unforgettable Asian-inspired pot roast that will leave your taste buds craving for more.
ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
ASIAN POT ROAST WITH TURNIPS
Steps:
- Heat the oil in a large skillet over high heat, add the roast (you can cover the pot loosely to reduce spattering), and sear for about 5 minutes on each side, or until nicely browned. While the meat is browning, combine the soy sauce, ginger, star anise, and 2 cups of water in a casserole big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so it simmers.
- When the meat is browned, add it to the simmering liquid and cover the pot. Cook, turning the meat once or twice an hour and adding more water if necessary, for about 3 hours, or until the meat is just about tender (poke it with a thin-bladed knife; when the meat is done, it will meet little resistance). Fish out the star anise and add the rutabaga, stirring to make sure it is coated with liquid (again, add more water if necessary). Re-cover and cook until the rutabaga is very tender, about 30 minutes.
- Remove the meat and carve it, then return it to the pot (or put it on a platter with the sauce and the rutabaga). Garnish with the scallion and serve.
- Variation
- European Pot Roast with Carrots: Use olive oil for searing. Replace the soy-water mixture, ginger, and star anise with a mixture of 2 cups red wine, 20 peeled pearl onions (the frozen ones aren't bad), 5 peeled and lightly smashed garlic cloves, and 1 cup trimmed, chopped mushrooms. Add more wine (or water) if necessary to the simmering meat as it cooks. Substitute carrots for the rutabaga in step 2 and garnish with chopped fresh parsley in place of scallion.
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Provided by Sarah
Categories Beef
Time 3h
Number Of Ingredients 13
Steps:
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN POT ROAST
An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...
Provided by loof751
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
- Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
- Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
- Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.
Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4
HONEY-ROASTED ASIAN TURNIPS
These Asian turnips, a smaller and sweeter version of the common turnip, are delicious roasted with honey, butter and a touch of salt and pepper.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Arrange quartered turnips onto a large baking sheet with sides.
- Melt honey and butter together and drizzle over turnips. Season with salt and pepper and toss to coat turnips thoroughly.
- Roast for 30-35 minutes or until lightly browned and tender.
Tips:
- Choose the right cut of meat: Chuck roast, round roast, and brisket are all good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the meat before braising: Browning the meat adds flavor and color to the pot roast. It also helps to seal in the juices, so the meat stays moist and tender.
- Use a variety of vegetables: Carrots, potatoes, turnips, and onions are all classic pot roast vegetables. But you can also use other vegetables, such as parsnips, celery, or mushrooms.
- Add some herbs and spices: Bay leaves, thyme, rosemary, and garlic are all good choices for pot roast. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
- Cook the pot roast low and slow: Pot roast is a dish that benefits from long, slow cooking. This allows the meat to become fall-apart tender and the flavors to meld together.
Conclusion:
Asian pot roast with turnips is a hearty and flavorful dish that is perfect for a cold winter night. This dish is easy to make, and it is sure to be a hit with your family and friends. So next time you are looking for a comforting and delicious meal, give this Asian pot roast a try.
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