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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:
The reviewer gave this recipe 13 stars. This recipe average a 3.6 star rating.
Read Reviews (10)
PREP TIME  15 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 15 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  5. 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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by BARJACBAR
This is basically a good recipe, but if salt is a problem, substitute sodium-free soy sauce,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Tiggerbat
Really liked it after adjusting the salt a little. Mustard powder and ginger were lovely. Also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Leemm
I have to say that my grandmother made her pot roast similarly. If sodium is the problem, I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Morgana
Garlic salt, Soy Sauce all these things have a lot of sodium and we just don't need it. Made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Maxine B.
I plan to try this recipe but will cut the salt by using garlic powder instead of garlic salt,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by beachbunni46
Try using garlic powder instead of salt and the lite soy sauce. This should cut the sodium... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by MuscleMan
This recipe is pretty good and a nice change - different way to make pot roast. I used garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Florence
By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2008 by timich
This is a great way to change up pot roast. My family loves it, & they are picky eaters. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Kathie Hong
Geez! Lighten up, guys! To deny cultural differences in the way foods taste would be... MORE