" Sailors Choice " Ginger Pot Roast

Name: " Sailors Choice " Ginger Pot Roast
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 6 serving(s)
Ingredients: 2 -3 lbs chuck roast; 1 carrot, minced; 1 tablespoon gingerroot, fresh Minced; 2 tablespoons instant minced onion; 2 garlic cloves, rough chop; 1 tablespoon black pepper, coarse; 1 teaspoon ground coriander; 3/4 teaspoon nutmeg; 2 cups water; 1 cup orange juice; 1/2 cup white vinegar; 1 tablespoon Worcestershire sauce; 3/4 cup cola; 3 -4 carrots, thick cut 3/4 inch pieces; 3 cups green beans, Fresh and uncut; 4 potatoes, Un-peeled & cut length wise into 3/4 thick pucks (Red or thin skin); 2 tablespoons flour (for gravy) (optional); 1 cup orange juice (optional); 1 tablespoon Worcestershire sauce (optional); 2 tablespoons salt

Submitted by Chuckwagon

"I conjured this version of a Ginger Pot Roast "from the hip" (picture the mad chemist in his kitchen) very tasty and a small contribution to the vast Zaar network. Ginger pot roast was a common mealtime choice in the Navy and was always a welcomed favorite after a long day of work. This variation has a subtle hint of sweetness from the cola and carrots that are incorporated into pan juices; although you could skip this and dig into one of the other hundreds of pot roast recipes, I strongly urge you throw caution to the wind and put this to the test. Great with beef or venison. Review steps before prepping to save time. Prepared with my pressure cooker - It can easily be adapted for a pan or crock."

Download

Ready In:: 3hrs
Ingredients:: 20
Serves:: 6

ingredients

2 -3 lbs chuck roast
1 carrot, minced
1 tablespoon gingerroot, fresh Minced
2 tablespoons instant minced onion
2 garlic cloves, rough chop
1 tablespoon black pepper, coarse
1 teaspoon ground coriander
³⁄₄ teaspoon nutmeg
2 cups water
1 cup orange juice
¹⁄₂ cup white vinegar
1 tablespoon Worcestershire sauce
³⁄₄ cup cola
3 -4 carrots, thick cut 3/4 inch pieces
3 cups green beans, Fresh and uncut
4 potatoes, Un-peeled & cut length wise into 3/4 thick pucks (Red or thin skin)
2 tablespoons flour (for gravy) (optional)
brine
1 cup orange juice (optional)
1 tablespoon Worcestershire sauce (optional)
2 tablespoons salt

directions

A. Brine soak.
Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
Remove meat from brine, discard brine, return beef to pressure cooker.
B. Pressure-cooking steps.
Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don’t omit.
Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.

Questions & Replies

Got a question? Share it with the community!

Reviews

I made this with a venison roast. Soak meat in milk 24 hours. Soaked in the recipe's brine overnight. Changes that I made were, kept potatoes and carrots separate and roasted in oven, at 450° for approximately 4 hours

Anonymous

RECIPE SUBMITTED BY

Chuckwagon

4 Recipes

Originally from Michigan, I recently retired from the Navy and now reside in Jacksonville Beach Florida. I am now enjoying some down time around the house. That includes landscape design and continually improving upon my herb garden. Living near the Atlantic Ocean, I enjoy surf fishing and on occasion, off shore fishing. Around the house, music and NPR related shows tend to rule the day. I enjoy conjuring up new and old cooking ideas and putting them to the test. A world traveler over the past 24 years, I have had the great privilege to sample the cuisine and culture of 18 countries worldwide that has helped shape my eclectic collection of recipes. I've been in and around the kitchen for as long as I can remember, always in trouble with Mom, my way out was to learn and earn my way out of the kitchen.... lol.. Now, it's an every-day affair, I am in and around every facet of all aspects of the culinary trait. Everyday is a day of learning for me, that is to say, regardless of what I know now, I have much to learn and I'm good with that.. I enjoy reading the recipes on the Zaar and on occasion, I post one or two also. I've much to share however, I am just too caught up in daily activities to spend time converting my files over to the Zaar at this time... Cheers, Hank aka Chuck Wagon

View Full Profile