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Chinese Pot Roast
SUBMITTED BY:
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."
RECIPE RATING:
Read Reviews
(10)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 8, 2008 by BARJACBAR
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BARJACBAR
Feb. 8, 2008
This is basically a good recipe, but if salt is a problem, substitute sodium-free soy sauce, real garlic instead of garlic salt, etc. Previous review targets Asians & I did not like that!!
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9 users found this review helpful
This is basically a good recipe, but if salt is a problem, substitute sodium-free soy sauce,...
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Reviewed on Feb. 8, 2008 by
Tiggerbat
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Tiggerbat
Feb. 8, 2008
Really liked it after adjusting the salt a little. Mustard powder and ginger were lovely. Also chose to ditch garlic salt/powder altogether in favor of fresh garlic. Any expert cook should know to adjust salts to taste in any new recipe. Didn't like the haughty, borderline racist nature of original post. Americans can't take the salt? What about french fries?
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6 users found this review helpful
Really liked it after adjusting the salt a little. Mustard powder and ginger were lovely. Also...
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Reviewed on Feb. 8, 2008 by
Leemm
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Leemm
Feb. 8, 2008
I have to say that my grandmother made her pot roast similarly. If sodium is the problem, I agree with previous posts. Use garlic powder and lite soy sauce. Or you can add water to make it a bit more bland. Or you can do all three, which is what I do. I'm giving the recipe 4 stars because it is basically a good recipe but I changed it a bit for my own preferences. As an Asian American, I didn't not like the negative comment about Asians. Not all Asians like high sodium. If that person is so health conscious as they stated their family was then they should know the shortcuts to making a meal more healthy with low sodium, or low fat alternatives. The best part about cooking is it's not an exact science...there's always room to experiment to make the recipe better.
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5 users found this review helpful
I have to say that my grandmother made her pot roast similarly. If sodium is the problem, I...
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Reviewed on Feb. 8, 2008 by
Morgana
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Morgana
Feb. 8, 2008
Garlic salt, Soy Sauce all these things have a lot of sodium and we just don't need it. Made but after one bite didn't serve it to the family who is very health conscious.
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2 users found this review helpful
Garlic salt, Soy Sauce all these things have a lot of sodium and we just don't need it. Made...
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Reviewed on Feb. 8, 2008 by Maxine B.
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Maxine B.
Feb. 8, 2008
I plan to try this recipe but will cut the salt by using garlic powder instead of garlic salt, and low sodium soy sauce.
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2 users found this review helpful
I plan to try this recipe but will cut the salt by using garlic powder instead of garlic salt,...
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Reviewed on Feb. 8, 2008 by beachbunni46
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beachbunni46
Feb. 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 diet.
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2 users found this review helpful
Try using garlic powder instead of salt and the lite soy sauce. This should cut the sodium...
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Reviewed on Feb. 12, 2008 by
MuscleMan
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MuscleMan
Feb. 12, 2008
This recipe is pretty good and a nice change - different way to make pot roast. I used garlic powder instead of garlic salt and used low sodium soy sauce. This makes a large amount of gravy and I think the flavor could be a bit more concentrated. To solve both issues, I'll try using less water next time.
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1 user found this review helpful
This recipe is pretty good and a nice change - different way to make pot roast. I used garlic...
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Reviewed on Feb. 8, 2008 by
Florence
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Florence
Feb. 8, 2008
By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will make it again.
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1 user found this review helpful
By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will...
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Reviewed on Jul. 16, 2008 by timich
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timich
Jul. 16, 2008
This is a great way to change up pot roast. My family loves it, & they are picky eaters. I even did it with a venison roast & it turned out wonderful!
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0 users found this review helpful
This is a great way to change up pot roast. My family loves it, & they are picky eaters. I...
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Reviewed on Feb. 8, 2008 by Kathie Hong
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Kathie Hong
Feb. 8, 2008
Geez! Lighten up, guys! To deny cultural differences in the way foods taste would be ridiculous. And while you're at it...lighten up the soy sauce and make a change to garlic powder rather than salt. It's an O.K. recipe. Not great, but worth trying once.
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0 users found this review helpful
Geez! Lighten up, guys! To deny cultural differences in the way foods taste would be...
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