Chinese Pot Roast
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 (4 lb) boneless beef chuck roast
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon mustard powder
- 1 tablespoon vegetable oil
- 3 cups water
- 3⁄4 cup soy sauce
- 3 tablespoons white vinegar
- 1⁄4 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
directions
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the chuck roast with garlic powder, 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!