ASIAN-STYLE POT ROAST
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g
ORIENTAL POT ROAST
This recipe comes from the Oct/Nov issue of Taste of Home. I have not tried it but wanted it in My Cookbook as DH is a huge pot roast fan and I am always looking for something different. There didn't seem to be a similar recipe on Zaar, so if you try this, let us know what you think!
Provided by KeyWee
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown roast in oil on all sides, then drain.
- Add onion.
- Drain pineapple, reserving the juice, and set pineapple aside.
- In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
- Bring to a boil, reduce heat, cover and simmer for 2 hours.
- Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
- Add the peas, mushrooms and reserved pineapple.
- Cover and simmer 15 minutes more or until meat and vegetables are tender.
- Remove meat, vegetables and pineapple from pan and keep warm.
- Combine cornstarch and cold water and add to drippings in pan.
- Bring to a boil, cook and stir until thickened.
- Serve gravy with meat, vegetables and pineapple.
Nutrition Facts : Calories 566.3, Fat 30.1, SaturatedFat 11.2, Cholesterol 138.3, Sodium 642, Carbohydrate 23.3, Fiber 2.4, Sugar 15.8, Protein 49.5
ASIAN POT ROAST
I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. -Donna Staley, Randleman, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.
Nutrition Facts : Calories 411 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 48g protein.
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