Chinese Pot Roast

Name: Chinese Pot Roast
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 2 kilograms boneless beef chuck roast; 1 teaspoon celery seed; 2 Tbsps cornstarch; 1 Tbsp garlic salt; 1 teaspoon ground ginger; 1 Tbsp ground black pepper; 59 milliliters honey; 1 teaspoon dry mustard powder; 177 milliliters soy sauce; 1 Tbsp vegetable oil; 59 milliliters cold water; 710 milliliters water; 3 Tbsps white vinegar

Chinese Pot Roast might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 738 calories, 65g of protein, and 40g of fat per serving. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. This recipe is typical of Chinese cuisine. If you have garlic salt, celery seed, honey, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Preheat the oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Coat the chuck roast with garlic salt, pepper and mustard powder.

Ingredients you will need

Mustard Powder

Beef Chuck Roast

Garlic Salt

Pepper

Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Oven

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.

Ingredients you will need

Celery Seed

Soy Sauce

Vinegar

Ginger

Honey

Water

Equipment you will use

Bowl

Pour over the roast and then cover the roast tightly with a lid or aluminum foil.

Equipment you will use

Aluminum Foil

Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.

Equipment you will use

Oven

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.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Frying Pan

Pour into the boiling liquid and stir until thickened, about 1 minute.

Serve the roast with the gravy poured over.

Ingredients you will need

Gravy

Equipment

Ingredients

Servings:

2kilograms

boneless beef chuck roast 1teaspoon

celery seed 2Tbsps

cornstarch 1Tbsp

garlic salt 1teaspoon

ground ginger 1Tbsp

ground black pepper 59milliliters

honey 1teaspoon

dry mustard powder 177milliliters

soy sauce 1Tbsp

vegetable oil 59milliliters

cold water 710milliliters

water 3Tbsps

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling 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. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.