Chinese Pot Roast Recipe

Name: Chinese Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced; 1 1/2 teaspoons peeled minced gingerroot; 1 teaspoon salt; 1/2 teaspoon Chinese five spice powder; 4 -5 lbs good quality boneless pot roast; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons sherry wine; 2 tablespoons canola oil; 1 1/2 cups water; 3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups); 3 carrots, peeled and cut into 2 inch pieces; 1 medium onion, peeled and cut into wedges; 2 tablespoons cornstarch; 1/4 cup cold water; 2 green onions, sliced

Servings: persons

1 garlic clove, minced
1 1/2 teaspoons peeled minced gingerroot
1 teaspoon salt
1/2 teaspoon Chinese five spice powder
4 -5 lbs good quality boneless pot roast
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry wine
2 tablespoons canola oil
1 1/2 cups water
3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups)
3 carrots, peeled and cut into 2 inch pieces
1 medium onion, peeled and cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, sliced

1
Combine first 4 ingredients, stir well.
2
Rub garlic mixture over entire surface of roast.
3
Place roast in a large zip-lock plastic bag.
4
Combine soy sauce, brown sugar and sherry; pour over roast.
5
Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
6
Remove roast from marinade, reserving marinade.
7
Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
8
Bring to a boil; cover, reduce heat and simmer for 2 hours.
9
Add potato, carrot and onion.
10
Cook an additional 30 minutes or until vegetables are tender.
11
Remove roast and vegetables to a serving platter, reserving pan juices.
12
Set roast and vegetables aside and keep warm.
13
Combine cornstarch and 1/4 cup water, stirring until smooth.
14
Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
15
Serve roast and vegetables with gravy.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 garlic clove, minced, 1 1/2 teaspoons peeled minced gingerroot, 1 teaspoon salt, 1/2 teaspoon Chinese five spice powder, and more.

Yes, Chinese Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Pot Roast

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