Asian 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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
- 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%
