This is a tried and true recipe that is in the oven as I type this text:
Chinese Pot Roast
Ingredients:
1 (4 pound) beef chuck roast (bone in or not)
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 (I used 1/3 of a cup. We like ginger)
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water
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 (I used 1/3 of a cup. We like ginger)
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water
Directions:
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, pouring the gravy over the roast.
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, pouring the gravy over the roast.
Cook's Notes: I am using a rolled roast for tonight's meal. It was handy and defrosted. I am cooking the meal in a Dutch oven, which I will use later to make the gravy. I will make rice to compliment this roast, and some sort of tossed greens. As ever, cocktails at 6:30PM, sharp.
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