Asian Pot Roast

Name: Asian Pot Roast
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Asian
Ingredients: 1 kgs beef rump roast or bottom round roast; 1 Tbsp canola oil; 2 mediums carrots, sliced; 3 ribs celery ribs, sliced; 1 Tbsp cornstarch; 237 milliliters sliced fresh mushrooms; 1 garlic clove, minced; 1 teaspoon ground ginger; 1 large onion, chopped; 567 grams can pineapple chunks; 3 Tbsps soy sauce; 237 milliliters fresh sugar snap peas; 59 milliliters cold water

Asian Pot Roast is a main course that serves 6. One portion of this dish contains approximately 53g of protein, 14g of fat, and a total of 436 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of bottom round roast, celery, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather pricey recipe for fans of Asian food. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 3 hours and 5 minutes.

Instructions

In a Dutch oven over medium heat, brown roast in oil on all sides; drain.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion.

Ingredients you will need

Onion

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger.

Ingredients you will need

Pineapple Juice

Pineapple

Soy Sauce

Garlic

Ginger

Juice

Equipment you will use

Bowl

Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.

Ingredients you will need

Meat

Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender.

Ingredients you will need

Vegetable

Carrot

Celery

Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender.

Ingredients you will need

Vegetable

Mushrooms

Pineapple

Meat

Peas

Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings.

Ingredients you will need

Vegetable

Pineapple

Equipment you will use

Frying Pan

Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain.

Ingredients you will need

Corn Starch

Grains

Water

Serve the meat, vegetables and pineapple with gravy.

Ingredients you will need

Vegetable

Pineapple

Gravy

Meat

Equipment

Dutch Oven

Bowl

Frying Pan

Ingredients

Servings:

1kgs

beef rump roast or bottom round roast 1Tbsp

canola oil 2mediums

carrots, sliced 3ribs

celery ribs, sliced 1Tbsp

cornstarch 237milliliters

sliced fresh mushrooms 1

garlic clove, minced 1teaspoon

ground ginger 1large

onion, chopped 567grams

can pineapple chunks 3Tbsps

soy sauce 237milliliters

fresh sugar snap peas 59milliliters

cold water

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try J. Lohr Estates Bay Mist White Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 10 dollars per bottle.

J. Lohr Estates Bay Mist White Riesling

Pale straw in color, our Bay Mist White Riesling has enticing floral aromas with green apricots and pippin apple fruit. The aromas are expanded on the palate, adding orange blossom and lychee. With 2.56% residual sugar balanced by the naturally crisp acidity and spritz from a long cool fermentation, the White Riesling is a refreshing wine capable of complementing the vibrant flavors of Pacific Rim cuisine or standing on its own as an aperitif.