-
-
My review
Chinese Pot Roast
JDONNELLON
"A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 15 m servings 432 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 the roast with the gravy poured over.
Nutrition Facts
Per Serving: 432 calories; 20 g fat; 18 g carbohydrates; 43.7 g protein; 140 mg cholesterol; 2810 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7890 Ratings
-
-
-
-
-
Most helpful positive review
9/23/2011
Absolutely DELICIOUS! We loved this! Did it in the crock pot instead of the oven and I almost couldn't take it out because it was so tender and falling apart! A+++++
Most helpful critical review
2/8/2008
Try using garlic powder instead of salt and the lite soy sauce. This should cut the sodium considerably. I have not used this recipe but have altered many others due to my own sodium restricted ...
Most helpful
Most positive
Least positive
Newest
9/23/2011
Absolutely DELICIOUS! We loved this! Did it in the crock pot instead of the oven and I almost couldn't take it out because it was so tender and falling apart! A+++++
11/12/2010
This recipe was awesome. I made it for my Asian mother, who can be a tough critic when it comes to other people's cooking; she liked it so much that she actually suggested I make it again a week...
1/2/2010
great way to dress up a chuck roast. I added two cloves garlic minced to liquid and omitted garlic salt. I also added some roasted bell pepper. I will definately make this again.
7/25/2011
This is an excellent recipe as written. I have sodium issues so I had to reduce the soy sauce and substituted granulated garlic for the garlic salt but the recipe is still deserving five stars.
3/17/2012
This is by far the BEST pot roast recipe I've ever had. This is now my husband's favorite meal. Every time we serve it to guests they rave about it. I sear the outsides in the pan and put it in ...
10/30/2010
I made this recipe as written. The soy sauce flavor in the juice was overwhelming and it was too strong to just pour all over the meat ... it was more of a dipping-type sauce. The next time I...
2/8/2008
By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will make it again.
4/20/2009
Pleasantly surprised! Very good recipe. I did take the advice of other reviewers and use low sodium soy sauce, garlic powder, and a little less water. After baking, I removed the meat from the...
3/28/2011
This pot roast was good, but even with doubling the spices (I did cut down on soy since hubby and I have high blood pressure)there was simply no Chinese flavor to it. Maybe a LOT more ginger, mo...