ASIAN POT ROAST

(from kylerhea’s recipe box)

“This dish spices up your traditionally affordable pot roast. The sweet complexity of Chinese five-spice powder and the tang of oyster sauce liven up a mixture of tomatoes, spices and vegetables for braising chuck roast. Serve with brown rice for soaking up the sauce.”

Source: WF-Newsletter

Serves 4 people

Categories: BEEF, MAIN DISH

Ingredients

  • * 2 lb boneless beef chuck roast
  • * 1 TB oil
  • * 1 medium onion, chopped
  • * 2 carrots, chopped
  • * 1 green bell pepper, chopped
  • * 6 oz mushrooms, wiped clean and cut in half
  • * 3 garlic cloves, minced
  • * 1 (1-inch) piece fresh ginger, peeled and minced
  • * 2 cans (28 oz) whole tomatoes
  • * 2 TB oyster sauce
  • * 1 tsp red pepper flakes
  • * 2 tsp Chinese five-spice powder
  • * 1/2 cup chopped fresh cilantro
  • * 1/4 cup toasted sesame seeds

Directions

  1. In a 5-quart heavy pot or Dutch oven, heat the oil over moderately high heat until hot but not smoking. Brown roast on all sides. Transfer meat to a plate and pour off all but a tablespoon of fat. Return pot to heat and add onion, carrot, bell pepper and mushrooms. Cook over moderate heat, stirring, about 5 minutes. Add garlic and ginger and cook, stirring, 1 minute, until fragrant. Stir in tomatoes, oyster sauce, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil. Add meat and simmer, covered, turning roast over halfway through cooking time, for about 3 hours or until meat is tender.

  2. Let meat stand about 10 minutes before slicing. Cut crosswise into 1/2-inch-thick slices and arrange on a platter. Spoon vegetables and sauce over meat and garnish with cilantro and toasted sesame seeds.

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