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Domicile Recipes Beef Asian Pot Roast: A New Take on a Classic Dominicus Dinner

Asian Pot Roast: A New Take on a Classic Sun Dinner

Posted:12/23/2017 Updated:viii/21/2020

Pot roast. It'south a dish that conjures images of mom's cooking, cozy Sunday dinners with family, and cold wintery weather.

In other words, it's the perfect affair to make for dinner correct now, whether you lot're looking for an easy Christmas repast or just a large vat of deliciousness for dejeuner or dinner any time this holiday week. My usual pot roast recipe is pretty traditional, involving red vino, herbs, and tomatoes. Today, though, I'm sharing a new "Asian Pot Roast" recipe, using many of the flavors from my ain childhood.

What Makes This Pot Roast Asian?

This Asian pot roast shares a lot in common with the versions you're probably familiar with. A thick, boneless chuck roast is showtime seared in a pan, and beefiness stock is added for braising. Instead of cerise vino, notwithstanding, I used Shaoxing wine (you tin also employ a different rice wine or dry sherry if yous tin can't find Shaoxing wine).

The addition of ginger, scallions, and soy sauce give information technology an boosted hint of "Asian" flavor, though the outcome isn't at all overpowering. In fact, I find that what the soy sauce does is add an extra layer of umami––rather than making the overall dish taste Chinese. Arrive, and you'll see what I mean.

Obligatory in my mind, withal, is that this Asian pot roast be served over rice. Yous could serve information technology with potatoes or egg noodles, just me beingness me, rice is my starchy vehicle of choice.

The whole Asian pot roast idea was a huge striking in my business firm, and with my parents' friends, when they made it for a dinner political party recently. Give it a try, and let us know what y'all remember of this twist in the comments!

Asian Pot Roast: Recipe Instructions

Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.

Add together the ginger and cook for two minutes, until fragrant. Add the onions, garlic, beefiness stock, Shaoxing wine, soy sauce, dark soy sauce, and saccharide.

Bring to a boil. Turn downward the heat to low, cover, and simmer for i hour and thirty minutes.

Subsequently an hr and 30 minutes has elapsed, stir in the carrots, cover, and simmer for some other hour.

Uncover, and stir in the scallions and cornstarch mixture.

Continue to simmer, stirring gently, until the sauce has thickened and the scallions take wilted (about 2-three minutes).

Serve your Asian Pot Roast with rice or mashed potatoes!

Prep: xv minutes

Melt: two hours 45 minutes

Total: 3 hours

• ▢ 4 pounds boneless beef chuck roast (one.8 kg)
• ▢ 2 tablespoons vegetable or canola oil
• ▢ three slices ginger (mashed)
• ▢ 2 medium onions (thinly sliced)
• ▢ v cloves garlic (peeled and smashed)
• ▢ two cups beef stock
• ▢ 1/3 cup shaoxing wine or dry sherry
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon dark soy sauce
• ▢ 2 teaspoons sugar
• ▢ v medium carrots
• ▢ 3 scallions (cut into 2-inch lengths)
• ▢ 1 1/2 tablespoons cornstarch (dissolved into ¼ cup h2o)

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium rut. Add together the roast and sear for 5 minutes on each side, until browned.

• Add together the ginger and cook for ii minutes, until fragrant. Add the onions, garlic, beefiness stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the oestrus to low, cover, and simmer for i hour and 30 minutes.

• After an 60 minutes and xxx minutes has elapsed, stir in the carrots, embrace, and simmer for another 60 minutes. Uncover, and stir in the scallions and cornstarch mixture. Proceed to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about ii-3 minutes). Serve!

Calories: 337 kcal (17%) Carbohydrates: 8 g (three%) Poly peptide: 31 chiliad (62%) Fatty: 20 m (31%) Saturated Fat: ten k (l%) Cholesterol: 104 mg (35%) Sodium: 556 mg (23%) Potassium: 710 mg (20%) Fiber: 1 g (four%) Sugar: 3 g (three%) Vitamin A: 4295 IU (86%) Vitamin C: 3.eight mg (five%) Calcium: 47 mg (5%) Atomic number 26: 3.half-dozen mg (20%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we exercise our best to provide nutritional information as a full general guideline to our readers, we are not certified nutritionists, and the values provided should exist considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in whatever recipe. Various online calculators also provide unlike results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred diet reckoner to make up one's mind nutritional information with the actual ingredients and quantities used.

Most Sarah

Sarah is the older girl/sister in The Woks of Life family unit. Creator of quick and like shooting fish in a barrel recipes for harried domicile cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with nutrient continues to this day.

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