Asian Pot Roast

Name: Asian Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons oil; 3 lbs beef chuck roast or 3 lbs round roast; 2 tablespoons grated gingerroot; 1/2 cup sherry wine; 1/4 cup soy sauce; 1/2 cup water; 3 tablespoons chopped green peppers; 3 green onions; 1 teaspoon salt; 1/2 teaspoon anise seed, crushed

Submitted by loof751

"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..."

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photo by Charlotte J

Ready In:: 3hrs 15mins
Ingredients:: 10
Serves:: 6

ingredients

2 tablespoons oil
3 lbs beef chuck roast or 3 lbs round roast
2 tablespoons grated gingerroot
¹⁄₂ cup sherry wine
¹⁄₄ cup soy sauce
¹⁄₂ cup water
3 tablespoons chopped green peppers
3 green onions
1 teaspoon salt
¹⁄₂ teaspoon anise seed, crushed

directions

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.

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Reviews

I made this on the stove top and it was done in 2.5 hours. I thought the crush 1/2 Star Anise that I used added a very nice flavor. As it cooked I just kept turning the roast about every 30 minutes. I did think it was too salty, I will try using reduced sodium soy sauce and no salt at all in the future. Made for team Soup-A-Stars during ZWT9 2013

Charlotte J
As with some of the others who made this, I used my crock pot on low & it was nicely done for us in a little over 8 hours! I did cut back on the soy sauce (but upped the amount of sherry!) & used a little less ginger! Thoroughly enjoyed this very tasty roast! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike
This overall was good - I thoroughly enjoyed the beef but the DH wasn't so keen but he did comment that it was perfectly cooked and moist which brings me to this point - my pocket roast of beef (very lean) was close to 4lb and even on the lowest simmer on the gas stove (barely burbling was cooked to well done in 2 1/2 hours) - At that point I put it on a smaller burner as low it would go and put the lid of the pot slightly off more to keep warm than cook for 20 minutes as the sides cooked and then for the last 10 minutes put on the board to rest with alfoil to cover). I did use 1 Star Anise as I coudn't get anise seed (not sure maybe I should have crushed the star anise in hind sight). Overall a very nice dish which surprised me as I thought the liquids would have boiled dry in the time alotted). Thank you loof, made for 123 Hits.

I'mPat
I cooked mine in the crockpot on low for 10 hours, which made the meat very moist and fall-apartish, which is the way we like our roasts. I thought the soy sauce was a bit overwhelming, so next time I might go a little less on that, and I also might increase the anise seed just because I couldn't taste it. Thanks for posting.

TexasKelly
This is a really tasty dish! I browned the roast in a pan and then cooked it in the crockpot on low for about 5 hours when the probe read it as rare. Really nice taste and I would make it agian. I did skip the green peppers - just not a fan! Made for Photo Tag. Thanks loof! :)

Nif_H