Saturday, January 5, 2013

Chinese Pot Roast

This is in our crock pot as I type this post.  It is a repeat crowd pleaser.

Chinese Pot Roast


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

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.

Place the roast in a crock pot.  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 crock pot.

Cook on high for one hour, then on low for 7-8 hours.

When the roast is done, remove it from the pan to a serving plate. Pour the liquid in the crockpot pot into a skillet and heat over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour the water/corn starch mixture into the boiling liquid and stir until thickened, about 1 minute. Serve, pouring the gravy over the roast.

Cook's Notes:  You can add some sliced carrots to the roast when there are 2-3 cooking hours remaining for the roast.  The meat from the roast literally falls off the bone.  We serve the meat on the rice and then pour the sauce over the meat and the rice.  

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