Asian Pot Roast
"Adapted from an old cookbook. It is prepared similar to an ordinary pot roast, but with an Asian flavor."
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
6 portions
- Serves:
- 6-8
ingredients
- 3 -4 lbs pot roast
- 3 tablespoons vegetable oil
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon soy sauce
- 3⁄4 cup water
- 2 quarts shredded cabbage
- flour (optional)
directions
- In a Dutch oven, brown the roast on all sides in oil; our off oil. Season with pepper and soy sauce. Add water, cover tightly, and cook over low heat about 3 hours until meat is tender.
- Add cabbage and steam for 7 minutes.
- Thicken gravy with flour, if desired.
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Reviews
-
I decided to try this recipe because I had pot roast and cabbage in the house (thank you, CSA!) and it was very good. I used a bit more soy sauce and added a splash of teriyaki sauce that I had in the cabinet, and I also chopped the cabbage rather than grating it. Because of that it took a bit longer to cook the cabbage through (about 15 minutes). I served it with rice that I cooked with soy and ginger. This was a very tasty change to my usual pot roast -- and I got to use the organic veggies from our farm share.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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