Chinese Pot Roast Recipe

Ingredients

• 2 garlic cloves, finely minced
• 1 ½ teaspoons finely minced fresh ginger
• 1 teaspoon coarse salt
• ¼ teaspoon Chinese five-spice powder
• 1 (4 to 4 ½ pound) boneless chuck roast
• ¼ cup soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon dry sherry
• 2 tablespoons vegetable
• 1 ½ cups water
• 3 medium potatoes, peeled and cubed (about 3 cups)
• 3 medium carrots, scraped and cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 1 onion, cut into wedges
• ½ small cabbage, cored and cut into wedges
• 2 tablespoons cornstarch
• ¼ cup water
• 2 green onions, sliced

How to make Chinese Pot Roast

1. Combine first 4 ingredients, mixing well.
2. Rub mixture over entire surface of roast.
3. Place roast in an ungreased nonreactive shallow dish.
4. Combine soy sauce, brown sugar and sherry; pour marinade mixture over roast.
5. Cover and marinate in refrigerator for 2 hours, turning occasionally.
6. Remove roast from marinade, reserving marinade.
7. Brown roast in oil in a large Dutch oven over medium heat.
8. Pour reserved marinade and 1 ½ cups water over roast.
9. Bring to a boil; cover, reduce heat, and simmer for 2 hours.
10. Add potato, carrot, celery, onion and cabbage.
11. Cook an additional 30 minutes or until vegetables are tender.
12. Remove roast and vegetables to a serving platter, reserving pan juices.
13. Set roast and vegetables aside; keep warm.
14. Combine cornstarch and ¼ cup cold water, stirring until smooth.
15. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
16. Serve sauce with roast and vegetables.

Notes