CHINESE POT ROAST
Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Allrecipes.com
Provided by Lorrie in Montreal
Categories Meat
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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 it.
Nutrition Facts : Calories 1301.8, Fat 92.7, SaturatedFat 36.4, Cholesterol 313, Sodium 2285.9, Carbohydrate 25.1, Fiber 1, Sugar 18.1, Protein 87.8
CHINESE POT ROAST
The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.
Provided by NoSpringChicken
Categories Chinese
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients, stir well.
- Rub garlic mixture over entire surface of roast.
- Place roast in a large zip-lock plastic bag.
- Combine soy sauce, brown sugar and sherry; pour over roast.
- Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
- Bring to a boil; cover, reduce heat and simmer for 2 hours.
- Add potato, carrot and onion.
- Cook an additional 30 minutes or until vegetables are tender.
- Remove roast and vegetables to a serving platter, reserving pan juices.
- Set roast and vegetables aside and keep warm.
- Combine cornstarch and 1/4 cup water, stirring until smooth.
- Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
- Serve roast and vegetables with gravy.
CHINESE POT ROAST (DIABETIC CROCK POT RECIPE)
Submitted by Marsha Sabus from Fallbrook, CA in the Fix-it and Forget-it Diabetic Crock pot cookbook.
Provided by Oolala
Categories Roast Beef
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dip roast in flour and brown on both sides in oil in a saucepan.
- Place meat in slow cooker and top with onions.
- Combine soy sauce, water and ginger and pour over the meat.
- Cover and cook on high for 10 minutes.
- Reduce heat to low and cook for 8-10 hours.
- Slice and serve with rice.
CHINESE ROAST PORK (CHAR SIU)
Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.
Provided by laurenlikesfood
Categories Pork
Time P1DT35m
Yield 1 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
- Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
Nutrition Facts : Calories 497.2, Fat 28.2, SaturatedFat 9.7, Cholesterol 107.4, Sodium 1177, Carbohydrate 29.4, Fiber 0.8, Sugar 24.4, Protein 28.6
CHINESE POT ROAST
This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it.
Provided by Shirl J 831
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in dutch oven.
- Add meat and brown on both sides.
- Combine stir-fry sauce with wine and pour over meat.
- Cover, reduce heat and simmer for 1 hour 40 minutes.
- Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
- Combine cornstarch and 1/4 cup Water.
- Remove meat to platter and keep warm.
- Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
- To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
Nutrition Facts : Calories 628.9, Fat 46.8, SaturatedFat 18.3, Cholesterol 156.5, Sodium 135.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.6, Protein 42.9
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
More about "chinese pot roast recipes"
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
From thewoksoflife.com
4.9/5 (14)Total Time 3 hrsCategory BeefCalories 337 per serving
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
CHINESE POT ROAST - MRFOOD.COM
From mrfood.com
5/5 (5)Estimated Reading Time 3 minsCategory Beef
CHINESE POT ROAST - REVIEW BY BRENTG - ALLRECIPES.COM
From allrecipes.com
CHINESE POT ROAST - REVIEW BY EMILY TISDALE - ALLRECIPES.COM
From allrecipes.com
CHINESE POT ROAST - REVIEW BY BRENT MATTHEWS - ALLRECIPES.COM
From allrecipes.com
CHINESE POT ROAST - BIGOVEN.COM
From bigoven.com
CHINESE POT ROAST | POT ROAST, ROAST, CHUCK ROAST
From pinterest.ca
CHINESE POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
SICHUAN FOOD | CHINA SICHUAN FOOD
From chinasichuanfood.com
ROAST POTATOES AND BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RECIPES FOR CHINESE POT ROAST WITH GROCERY LISTS AND NUTRITIONAL …
From saymmm.com
CHINESE POT ROAST - REVIEW BY RICK - ALLRECIPES.COM
From allrecipes.com
ASTRAY RECIPES: CHINESE POT ROAST
From astray.com
IFOOD.TV
CHINESE POT ROAST - CHAMPSDIET.COM
JAMAICAN CHINESE STYLE ROAST CHICKEN RECIPE - JAMAICANS.COM
From jamaicans.com
CHINESE POT ROAST | RECIPES | STLTODAY.COM
From stltoday.com
CHINESE POT ROAST - REVIEW BY MOTHERHOODGROOVE
From allrecipes.com
RECIPE: CHINESE POT ROAST - RECIPELINK.COM
From recipelink.com
CHINESE POT ROAST RECIPE BY CHEF.JACKSON | IFOOD.TV
From ifood.tv
CHINESE-STYLE STOVE-TOP POT ROAST WITH NOODLES RECIPE | MYRECIPES
From myrecipes.com
POT ROAST CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE ROAST PORK RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SLOW COOKER CHINESE POT ROAST | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CHINESE POT ROAST - MICHELLESRECIPEPLACE.COM
From michellesrecipeplace.com
CHINESE POT ROAST CHICKEN - HAWAIIAN ELECTRIC
From hawaiianelectric.com
CHINESE POT ROAST | RECIPES | STLTODAY.COM
From stltoday.com
CHINESE POT ROAST RECIPE - FOOD.COM
From foodful.wew.selfip.com
CHINESE POT ROAST
From crecipe.com
POT ROAST | MISS CHINESE FOOD
From misschinesefood.com
CHINESE POT ROAST – FOODIST GAZETTE
From foodistgazette.com
CHINESE POT ROAST | RECIPELION.COM
From recipelion.com
CHINESE POT ROAST BEEF - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
CHINESE POT ROAST – SPICE HUNTER
From spicehunter.com
CHINESE POT ROAST - ASIAN - WORLDRECIPES.ORG
From worldrecipes.org
10 BEST BEEF CHUCK ROAST ASIAN RECIPES - FOOD NEWS
From foodnewsnews.com
SLOW COOKER CHINESE POT ROAST | REYNOLDS BRANDS
From reynoldsbrands.com
CHINESE POT ROAST PORK - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHINESE POT ROAST (DIABETIC CROCK POT RECIPE) - FOOD NEWS
From foodnewsnews.com
#weeknight #time-to-make #course #cuisine #preparation #condiments-etc #asian #chinese #marinades-and-rubs #pressure-cooker #stove-top #dietary #equipment #4-hours-or-less
You'll also love