Recipe 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."
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1 (4 pound)
boneless beef chuck roast
ground black pepper
dry mustard powder
Absolutely DELICIOUS! We loved this! Did it in the crock pot instead of the oven and I almost couldn't take it out because it was so tender and falling apart! A+++++
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.
This recipe was awesome. I made it for my Asian mother, who can be a tough critic when it comes to other people's cooking; she liked it so much that she actually suggested I make it again a week later when my siblings were coming to visit. I made it three times in one week and didn't even get tired of it. It is sooo delicious. I added a little bit of sriracha to one batch to give it a little heat--it was excellent. My husband ate some of the shredded meat on tortillas with molcajete salsa--I didn't think the flavor combo would work at first, but boy was I wrong. This meat made for excellent burritos. The flavor was so good that when chuck roasts went on sale at the local market, we stocked the freezer so that we would be able to make this roast any time.
great way to dress up a chuck roast. I added two cloves garlic minced to liquid and omitted garlic salt. I also added some roasted bell pepper. I will definately make this again.
This is an excellent recipe as written. I have sodium issues so I had to reduce the soy sauce and substituted granulated garlic for the garlic salt but the recipe is still deserving five stars.
I made this recipe as written. The soy sauce flavor in the juice was overwhelming and it was too strong to just pour all over the meat ... it was more of a dipping-type sauce. The next time I'll cut the soy sauce down to 1/2 C and maybe add more honey. I served with white rice and broccoli. Not bad and worth trying again with some changes.
UPDATE 3/13: Made again, kept soy sauce the same but added a cup of water. It cooked nicely but for some reason some of the meat was dry... I think that is more the cut of meat's fault rather than the recipe. The juice was delicious, so much so that my daughter asked me to save it so she could "drink it." Yuck. As good as it was I did not comply!
This is by far the BEST pot roast recipe I've ever had. This is now my husband's favorite meal. Every time we serve it to guests they rave about it. I sear the outsides in the pan and put it in the crock pot with the sauce ingredients. I use a little red wine to deglaze the pan and get those flavorful bits in the crock pot. Instead of celery seed I use celery stalks and sometimes add onions. I also use fresh minced ginger. To make this WAPF compliant I use coconut oil, traditionally brewed soy sauce, raw honey, and raw vinegar. I also use arrowroot powder instead of cornstarch. I cook it on high for 3-4 hours and on low for 2-3 hours. Every time the meat is so tender it falls apart. I always make enough to have leftovers and store it in the amazing sauce. I am making this today and LOVE it.
By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 180
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