asian pot roast

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.

Asian Pot Roast: A New Take on a Classic Sunday Dinner

beef chuck roast ((1.8 kg))

vegetable or canola oil

ginger ((mashed))

onions ((thinly sliced))

garlic ((peeled and smashed))

beef stock

shaoxing wine

soy sauce

sugar

carrots

scallions

cornstarch

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!

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Asian Pot Roast: A New Take on a Cl...

The most viewed asian pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine