Chinese Pot Roast
This delicious, oriental version of a classic American comfort food is sure to be a keeper with the family.
2 garlic cloves, finely minced
1 1/2 teaspoons finely minced fresh ginger
1 teaspoon coarse salt
1/4 teaspoon Chinese five-spice powder
1 (4 to 4 1/2 pound) boneless chuck roast
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
2 tablespoons vegetable oil
1 1/2 cups water
3 medium potatoes, peeled and cubed (about 3 cups)
3 medium carrots, scraped and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 onion, cut into wedges
1/2 small cabbage, cored and cut into wedges
2 tablespoons cornstarch
1/4 cup water
2 green onions, sliced
- Combine first 4 ingredients, mixing well. Rub mixture over entire surface of roast. Place roast in an ungreased nonreactive shallow dish.
- Combine soy sauce, brown sugar and sherry; pour marinade mixture over roast. Cover and marinate in refrigerator for 2 hours, turning occasionally.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer for 2 hours.
- Add potato, carrot, celery, onion and cabbage. 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; keep warm.
- Combine cornstarch and 1/4 cup cold water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with roast and vegetables.
Makes 8 to 10 servings.