ASIAN POT ROAST
(from kylerhea’s recipe box)
“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.”
Source: WF-Newsletter
Serves 4 peopleIngredients
- * 2 lb boneless beef chuck roast
- * 1 TB oil
- * 1 medium onion, chopped
- * 2 carrots, chopped
- * 1 green bell pepper, chopped
- * 6 oz mushrooms, wiped clean and cut in half
- * 3 garlic cloves, minced
- * 1 (1-inch) piece fresh ginger, peeled and minced
- * 2 cans (28 oz) whole tomatoes
- * 2 TB oyster sauce
- * 1 tsp red pepper flakes
- * 2 tsp Chinese five-spice powder
- * 1/2 cup chopped fresh cilantro
- * 1/4 cup toasted sesame seeds
Directions
-
In a 5-quart heavy pot or Dutch oven, heat the 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, carrot, 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 stand 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.