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Chinese Pot Roast

Chinese Pot Roast

  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
JDONNELLON

JDONNELLON

A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 2810 mg
  • 112%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
  3. In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
  4. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  5. When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.
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Reviews

countrypumpkin10
33

countrypumpkin10

9/23/2011

Absolutely DELICIOUS! We loved this! Did it in the crock pot instead of the oven and I almost couldn't take it out because it was so tender and falling apart! A+++++

mistandfog
18

mistandfog

11/17/2010

This recipe was awesome. I made it for my Asian mother, who can be a tough critic when it comes to other people's cooking; she liked it so much that she actually suggested I make it again a week later when my siblings were coming to visit. I made it three times in one week and didn't even get tired of it. It is sooo delicious. I added a little bit of sriracha to one batch to give it a little heat--it was excellent. My husband ate some of the shredded meat on tortillas with molcajete salsa--I didn't think the flavor combo would work at first, but boy was I wrong. This meat made for excellent burritos. The flavor was so good that when chuck roasts went on sale at the local market, we stocked the freezer so that we would be able to make this roast any time.

lucy
13

lucy

1/6/2010

great way to dress up a chuck roast. I added two cloves garlic minced to liquid and omitted garlic salt. I also added some roasted bell pepper. I will definately make this again.

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