Chinese Pot Roast

Chinese Pot Roast

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"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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3 h 15 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 2810 mg
  • 112%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 67 Ratings

Most helpful positive review

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+++++

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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+++++

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...

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...

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 ...

By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will make it again.

Pleasantly surprised! Very good recipe. I did take the advice of other reviewers and use low sodium soy sauce, garlic powder, and a little less water. After baking, I removed the meat from the...

This pot roast was good, but even with doubling the spices (I did cut down on soy since hubby and I have high blood pressure)there was simply no Chinese flavor to it. Maybe a LOT more ginger, mo...

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