Asian Pot Roast

Pot Roast
Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 240 mins

If you love Asian flavors, you’ll love this pot roast, made with fresh ginger, oyster sauce and Chinese five-spice powder.


1tablespoon olive oil
1-- (3-pound) boneless chuck roast or beef brisket
1cup onions, chopped
3-- carrots, sliced
1-- green bell pepper, chopped
6ounces shiitake mushrooms
3cloves garlic, minced
1-- (1-inch) piece fresh ginger, minced
2-- (28-ounce) cans whole tomatoes, undrained
1cup water
2tablespoons oyster sauce
1/2teaspoon salt
1teaspoon red pepper flakes
1 1/2teaspoons Chinese five-spice powder


  1. Heat oil in a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Drain fat, reserving 1 tablespoon.
  2. Add onion, carrots, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add remaining ingredients. Bring mixture to a boil.
  3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
  4. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.

Recipe by Tracey Ceurvels, a food writer in New York City.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 1
  • Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 105mg
  • Sodium 360mg
  • Potassium 860mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 8g
  • Protein 38g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 30%