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Photo of Asian-Style Pot Roast by Reynolds Kitchens®
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Asian-Style Pot Roast

Rated as 4 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

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

2 h 45 m servings 403 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  2. Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  3. 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.
  4. 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.
  5. Bake about 2 1/2 hours or until meat and vegetables are tender.
  6. Cut open top of oven bag carefully. Remember: Always support bag with pan.
  7. Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
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Footnotes

  • 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; 18.4 g fat; 33.6 g carbohydrates; 24.4 g protein; 77 mg cholesterol; 618 mg sodium. Full nutrition

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Reviews

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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 ...

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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 fl...

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