Asian-Style Pot Roast

Rating: 3.67 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.

By Reynolds Kitchens(R)

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.

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  • Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.

  • Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.

  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

  • Bake about 2 1/2 hours or until meat and vegetables are tender.

  • Cut open top of oven bag carefully. Remember: Always support bag with pan.

  • Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

REYNOLDS KITCHENS TIP:

Try out this delicious spin on a classic dish and be sure to make it with an oven bag. The bag helps seal in the moisture and flavors so you'll end up with a juicy, tender and not to mention tasty pot roast! Plus, cleanup will be a breeze because there won't be a baked-on mess to soak and scrub later.

Nutrition Facts

Per Serving:
403 calories; protein 24.4g; carbohydrates 33.6g; fat 18.4g; cholesterol 77.5mg; sodium 618.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Niels Unke
Rating: 4 stars
04/03/2018
This was a relatively good recipe. I followed the instructions to the letter. I was expecting something more "Asiany", I guess. The ginger I had was a bit old which could have affected the flavor of the roast. It was perfectly acceptable though. The broth was excellent. Next time I would add more carrots. Those were fantastic too. This would be the one change I would make. That and fresh ginger! Read More
Helpful
(2)

Most helpful critical review

Angela Dawson
Rating: 3 stars
10/22/2019
not sweet enough, as is. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Niels Unke
Rating: 4 stars
04/03/2018
This was a relatively good recipe. I followed the instructions to the letter. I was expecting something more "Asiany", I guess. The ginger I had was a bit old which could have affected the flavor of the roast. It was perfectly acceptable though. The broth was excellent. Next time I would add more carrots. Those were fantastic too. This would be the one change I would make. That and fresh ginger! Read More
Helpful
(2)
abbyz2000
Rating: 4 stars
04/09/2017
Since the description in this box asks specifically if I made changes I will answer the question with yes. I didn't use an oven bag. I coated everything in a Ziploc and then dumped it into the slow cooker. I cooked everything on low for about 8 hours. For the last hour I put instant rice in the slow cooker and let it cook and absorb the liquid. Worked great! Read More
Helpful
(1)
Angela Dawson
Rating: 3 stars
10/22/2019
not sweet enough, as is. Read More
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Nicole Broussard
Rating: 5 stars
02/01/2019
Very good. I also added mushrooms. I unexpectedly had company over the night I made it and they loved it too. Read More
Susan Cutrell Costello
Rating: 2 stars
09/15/2018
I made this recipe exactly as directed and we were very disappointed. It needs more flavor. Very bland. Read More
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