Asian Style Pot Roast Recipes

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

ASIAN POT ROAST

Steps:

• In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

ASIAN-STYLE POT ROAST

Steps:

• Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
• Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake about 2 1/2 hours or until meat and vegetables are tender.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

ASIAN POT ROAST IN AN INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
• Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
• Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

ASIAN POT ROAST

Steps:

• Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
• Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
• Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
• Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.

CHINESE POT ROAST

Steps:

• Combine first 4 ingredients, stir well.
• Rub garlic mixture over entire surface of roast.
• Place roast in a large zip-lock plastic bag.
• Combine soy sauce, brown sugar and sherry; pour over roast.
• Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
• Remove roast from marinade, reserving marinade.
• Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
• Bring to a boil; cover, reduce heat and simmer for 2 hours.
• Add potato, carrot and onion.
• Cook an additional 30 minutes or until vegetables are tender.
• Remove roast and vegetables to a serving platter, reserving pan juices.
• Set roast and vegetables aside and keep warm.
• Combine cornstarch and 1/4 cup water, stirring until smooth.
• Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
• Serve roast and vegetables with gravy.

CROCK POT ASIAN PORK ROAST

Steps:

• Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves.
• In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
• Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
• Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.

ASIAN-STYLE PORK ROAST

Steps:

• Preheat oven to 450°F Rub pork roast liberally with salt and five-spice powder. Place in roasting pan, place pan in oven, and roast undisturbed 15 minutes.
• Meanwhile, stir together marinade ingredients until well combined.
• Pour 1/2 c of marinade over the roast. Lower heat to 325°F Baste meat with 1/4 c of marinade every 15 minutes; if there is enough liquid in the bottom of the pan use that instead.
• Roast 75-105 minutes, until the internal temperature is 145-150°F Remove from oven, tent with foil and let rest 10-15 minutes before carving. If there is any marinade left over, it can be drizzled over the meat as is, or reduced in a small saucepan to make a glaze, then drizzled over the meat.