East Meets West Pot Roast
Click here to print this recipe

Everyone’s chilly weather favorite Pot Roast gets inspiration from the East in this Asian-influenced Pot Roast recipe from our own Cooking School Director Grace Marie Johnston. Intriguing and savory flavors meet our USDA Choice Boneless Chuck Roast, resulting in a rich and tender stew that’s perfect over mashed potatoes or pappardelle noodles.

Ingredients:
1 can diced tomatoes, 28 oz, with juice
2 cups beef stock
1/3 cup orange marmalade
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese Black Bean Sauce
1 tablespoon Chinese Chili and Garlic Sauce
6 lbs USDA Choice Chuck Roast, trimmed and cut into large serving portions
1 cup all purpose flour
3 teaspoons Chinese 5-Spice powder
Kosher or Sea Salt & Black pepper, to taste
Canola Oil, to sauté
2 medium red onions, cut into 1” thick wedges
1/4 cup fresh ginger root, finely grated
2 tablespoons minced garlic
green onions & cilantro, chopped, to garnish
toasted sesame seeds, to garnish

Method:
Preheat the oven to 350°F. Lightly coat a large-deep casserole with cooking spray.
For the sauce: Stir together the tomatoes, stock, marmalade, soy sauce, bean sauce and chili sauce. Place half of the mixture in the bottom of the prepared casserole dish.
For the meat: Combine the chuck roast, flour, spice powder, salt and pepper in a large plastic bag. Shake until the meat is evenly coated. Warm a shimmer of the oil in skillet over medium heat. Shake the excess flour off the meat then add half to the skillet. Sauté until browned on both sides. Transfer the meat to the casserole. Repeat.
For the vegetables: Reheat the skillet with a bit more oil. Sauté the onions, ginger and garlic for a minute. Scatter the vegetables over the browned meat. Ladle the remaining sauce over the vegetables.
To bake: Cover and place into the oven until the meat is fork tender, about 2-1/2 to 3 hours.
To serve & garnish: Serve over garlic mashed potatoes, buttered noodles or creamy risotto. Garnish with a sprinkle of green onions and sesame seeds. This recipe also works well with short ribs and other cuts of beef that benefit from long cooking.

Back to Recipe Archives