Wednesday, February 9, 2011

Chinese Pot Roast

Really.  Pot Roast.  You see, we have this cow in the basement and there are cuts of beef that I didn't envision cooking.  But I was wrong.  Another short coming,  I am not very good at following directions.  I think that I can always make something better, stronger, more better.  Yes, really - more better. Until now.  This recipe is unbelievable.  

Courtesy of (cuz you know that I don't make this good stuff up)  :)

1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water


Preheat the oven to 325 degrees F (165 degrees C).
Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. 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. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.

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

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. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.

I added beef broth instead of water. That was a mistake.  Next time, I will add 2 cups water and 1 cup beef broth.  Or maybe, 1 cup of water, 1 cup of wine and 1 cup of beef broth.  Depends what's in the house.

We added carrots.  They were fabulous.  I would add more next time.  And we served it with plain white rice and a side salad.

Wine. Any hearty red will do. Actually, any wine will do. Enjoy.

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