Best 3 Chinese Pot Roast Recipes
Indulge in the delectable flavors of Chinese Pot Roast, a classic dish that combines the essence of traditional Chinese cuisine with a touch of Western influence. This savory dish is a symphony of tender and succulent beef braised in a rich and flavorful sauce, infused with an aromatic blend of soy sauce, rice wine, ginger, garlic, and spices. As the beef slowly simmers, it absorbs the complex flavors of the sauce, resulting in a fall-off-the-bone tenderness that will tantalize your taste buds. Accompanying the pot roast are an array of delectable recipes, including fluffy steamed rice, a medley of stir-fried vegetables, and a refreshing cucumber salad. These accompaniments perfectly complement the richness of the pot roast, creating a harmonious and unforgettable dining experience. Whether you're a seasoned home cook or just starting your culinary journey, this Chinese Pot Roast will surely become a staple in your recipe repertoire.
Here are our top 3 tried and tested recipes!
CHINESE POT ROAST
A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice.
Provided by JDONNELLON
Categories World Cuisine Recipes Asian
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
- In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
- Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
- When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 18 g, Cholesterol 140.5 mg, Fat 20 g, Fiber 0.7 g, Protein 43.7 g, SaturatedFat 7.1 g, Sodium 2809.8 mg, Sugar 12.2 g
CHINESE POT ROAST
The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.
Provided by NoSpringChicken
Categories Chinese
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients, stir well.
- Rub garlic mixture over entire surface of roast.
- Place roast in a large zip-lock plastic bag.
- Combine soy sauce, brown sugar and sherry; pour over roast.
- Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
- Bring to a boil; cover, reduce heat and simmer for 2 hours.
- Add potato, carrot 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 and vegetables with gravy.
CHINESE POT ROAST (DIABETIC CROCK POT RECIPE)
Submitted by Marsha Sabus from Fallbrook, CA in the Fix-it and Forget-it Diabetic Crock pot cookbook.
Provided by Oolala
Categories Roast Beef
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dip roast in flour and brown on both sides in oil in a saucepan.
- Place meat in slow cooker and top with onions.
- Combine soy sauce, water and ginger and pour over the meat.
- Cover and cook on high for 10 minutes.
- Reduce heat to low and cook for 8-10 hours.
- Slice and serve with rice.
Tips:
- Choose the right cut of beef: Chuck roast or brisket are both good choices for pot roast, as they are tough cuts that will become tender when cooked slowly.
- Brown the beef before braising: Browning the beef in a hot pan before braising it will add flavor and color to the dish.
- Use a variety of vegetables: Adding a variety of vegetables to the pot roast will add flavor and nutrition. Some good choices include carrots, potatoes, celery, and onions.
- Use a flavorful braising liquid: The braising liquid is what will give the pot roast its flavor, so use a combination of liquids that you enjoy. Some good choices include beef broth, red wine, and soy sauce.
- Cook the pot roast on low heat for a long time: The key to a tender pot roast is to cook it on low heat for a long time. This will allow the collagen in the beef to break down and the meat to become fall-apart tender.
Conclusion:
Chinese pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make a pot roast that is tender, flavorful, and sure to please everyone at the table.
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