Asian Pot Roast

Asian Pot Roast

Serves 4 to 6

This dish spices up your traditionally affordable pot roast. The sweet complexity of Chinese five-spice powder and the tang of oyster sauce liven up a mixture of tomatoes, spices and vegetables for braising chuck roast. Serve with brown rice for soaking up the sauce.

Ingredients: 
  • 1 (2-pound) boneless beef chuck roast
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 green bell pepper, chopped
  • 6 ounces mushrooms, wiped clean and halved
  • 3 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 2 (28-ounce) cans whole tomatoes
  • 2 tablespoons oyster sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons Chinese five-spice powder
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 

In a 5-quart heavy pot or Dutch oven, heat oil over moderately high heat until hot but not smoking. Brown roast on all sides. Transfer meat to a plate and pour off all but a tablespoon of fat. Return pot to heat and add onion, carrots, bell pepper and mushrooms. Cook over moderate heat, stirring, about 5 minutes. Add garlic and ginger and cook, stirring, 1 minute, until fragrant. Stir in tomatoes, oyster sauce, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil. Add meat and simmer, covered, turning roast over halfway through cooking time, for about 3 hours or until meat is tender.

Let meat rest about 10 minutes before slicing. Cut crosswise into 1/2-inch-thick slices and arrange on a platter. Spoon vegetables and sauce over meat and garnish with cilantro and toasted sesame seeds.

Nutritional Info: 
Per Serving:410 calories (170 from fat), 19g total fat, 6g saturated fat, 110mg cholesterol, 190mg sodium, 16g carbohydrate (4g dietary fiber, 7g sugar), 45g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion