Description
This Asian Pot Roast recipe puts a flavorful twist on the classic Sunday dinner favorite. Tender beef chuck roast simmered in a rich, savory sauce with aromatic ginger, onions, and garlic, served with tender carrots and scallions. A delicious and comforting meal for family gatherings or special occasions.
Ingredients
Units
Scale
Beef:
- 4 pounds boneless beef chuck roast (1.8 kg)
Seasonings:
- 2 tablespoons vegetable or canola oil
- 3 slices ginger (mashed)
- 2 medium onions (thinly sliced)
- 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
Vegetables:
- 5 medium carrots
- 3 scallions (cut into 2-inch lengths)
- 1 1/2 tablespoons cornstarch (dissolved into 1/4 cup water)
Instructions
- Pat the beef dry: Use a paper towel to dry the beef. Heat oil in a skillet and sear the roast on each side for 5 minutes until browned.
- Add aromatics and liquids: Add ginger, onions, garlic, beef stock, wine, soy sauces, oyster sauce, and sugar. Bring to a boil, then cover and simmer for 1 hour and 30 minutes.
- Incorporate vegetables: Stir in carrots after 1.5 hours, cover, and simmer for another hour. Uncover, add scallions and cornstarch mixture, and simmer until sauce thickens and scallions wilt (2-3 minutes).
- Serve: Enjoy your Asian Pot Roast hot!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 10g
- Fiber: Approximately 2g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
