Asian Pot Roast: A New Take on a Classic Sunday Dinner
User Reviews
5
-
Prep Time
15 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs
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Servings
12
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Calories
337 kcal
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Cuisine
Asian
Asian Pot Roast: A New Take on a Classic Sunday Dinner
Description
Asian Pot Roast begins with a 4-pound boneless beef chuck roast seared on all sides to develop a browned crust. Aromatics including mashed ginger, thinly sliced onions, and smashed garlic are added along with beef stock, Shaoxing wine (or dry sherry), light and dark soy sauce, oyster sauce, and sugar to create a rich braising liquid. The roast simmers covered over low heat for 1.5 hours to tenderize.
Carrots are added after the initial braise and cooked for another hour until soft. The dish finishes with scallions and a cornstarch slurry to thicken the sauce, which melds savory, sweet, and slightly pungent flavors. The sauce coats the tender meat and vegetables for a deeply satisfying dinner.
This pot roast serves well as a comforting Sunday meal alongside steamed rice or noodles, providing a flavorful alternative to traditional seasoning with an Asian-inspired profile.
Ingredients
- 4 pounds beef chuck roast 1.8 kg, boneless
- 2 tablespoons vegetable oil or canola oil
- 3 lices ginger (mashed)
- 2 onion thinly sliced, medium
- 5 cloves garlic (peeled and smashed)
- 2 cups beef stock
- 1/3 cup Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 5 carrot medium
- 3 scallions (cut into 2-inch lengths)
- 1 1/2 tablespoons cornstarch (dissolved into ¼ cup water)
Instructions
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, oyster sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 556mg | 23% |
| Potassium | 710mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4295IU | 86% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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