Chinese-Style Pot Roast
- 2 pounds boneless beef chuck roast
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 6 ounces mushrooms, chopped
- 3 cloves garlic, finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 2 (28.0-ounce) cans whole tomatoes
- 2 tablespoons oyster sauce
- 1 teaspoon crushed red chile flakes
- 2 teaspoons Chinese five-spice powder
- 1/2 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
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, until softened, about 5 minutes.
Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Stir in tomatoes, oyster sauce, red chile flakes and Chinese five-spice powder.
Bring mixture to a boil.
Add meat and simmer, covered, turning roast over halfway through cooking time, until meat is tender, about 3 hours.
Let meat rest about 10 minutes before slicing.
Cut across the grain 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.
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- 2 pounds boneless beef chuck roast
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 6 ounces mushrooms, chopped
- 3 cloves garlic, finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 2 (28.0-ounce) cans whole tomatoes
- 2 tablespoons oyster sauce
- 1 teaspoon crushed red chile flakes
- 2 teaspoons Chinese five-spice powder
- 1/2 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds