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.
Special Diets:
Ingredients
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, 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.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.