Oriental Pot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN-STYLE POT ROAST



Asian-Style Pot Roast image

This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h45m

Yield 8

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
2 tablespoons all-purpose flour
3 medium carrots, peeled and sliced
1 cup beef broth
4 shallots, peeled and sliced
¼ cup soy sauce
2 tablespoons grated fresh ginger
1 tablespoon honey
3 cloves garlic, minced
1 (3 pound) beef chuck pot roast, trimmed of fat
4 cups hot cooked rice
1 tablespoon Chopped green onions and/or sesame seeds

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.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g

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



Asian Pot Roast: A New Take on a Classic Sunday Dinner image

Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.

Provided by Sarah

Categories     Beef

Time 3h

Number Of Ingredients 13

4 pounds boneless beef chuck roast ((1.8 kg))
2 tablespoons vegetable or canola oil
3 slices ginger ((mashed))
2 medium onions ((thinly sliced))
5 cloves garlic ((peeled and smashed))
2 cups beef stock
1/3 cup shaoxing wine or dry sherry
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
5 medium carrots
3 scallions ((cut into 2-inch lengths))
1 1/2 tablespoons cornstarch ((dissolved into ¼ cup water))

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!

Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ASIAN POT ROAST



Asian Pot Roast image

I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. -Donna Staley, Randleman, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 pounds)
1 tablespoon canola oil
1 large onion, chopped
1 can (20 ounces) pineapple chunks
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
3 celery ribs, sliced
2 medium carrots, sliced
1 cup fresh sugar snap peas
1 cup sliced fresh mushrooms
1 to 2 tablespoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 411 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 48g protein.

ASIAN POT ROAST IN AN INSTANT POT®



Asian Pot Roast in an Instant Pot® image

A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

Provided by dlc1955dec

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
1 onion, chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
salt and ground black pepper to taste
⅔ cup water
¼ cup tamari
15 drops liquid stevia
1 beef bouillon cube
2 tablespoons arrowroot powder
2 red bell peppers, cut into strips
¼ cup chopped cilantro

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.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g

ORIENTAL POT ROAST



Oriental Pot Roast image

This recipe comes from the Oct/Nov issue of Taste of Home. I have not tried it but wanted it in My Cookbook as DH is a huge pot roast fan and I am always looking for something different. There didn't seem to be a similar recipe on Zaar, so if you try this, let us know what you think!

Provided by KeyWee

Categories     One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs rump roast
1 tablespoon vegetable oil
1 large onion, chopped
1 (20 ounce) can pineapple chunks
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
3 stalks celery, sliced
1 cup fresh sugar snap pea
1 cup fresh mushrooms, sliced
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a Dutch oven, brown roast in oil on all sides, then drain.
  • Add onion.
  • Drain pineapple, reserving the juice, and set pineapple aside.
  • In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
  • Bring to a boil, reduce heat, cover and simmer for 2 hours.
  • Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
  • Add the peas, mushrooms and reserved pineapple.
  • Cover and simmer 15 minutes more or until meat and vegetables are tender.
  • Remove meat, vegetables and pineapple from pan and keep warm.
  • Combine cornstarch and cold water and add to drippings in pan.
  • Bring to a boil, cook and stir until thickened.
  • Serve gravy with meat, vegetables and pineapple.

Nutrition Facts : Calories 566.3, Fat 30.1, SaturatedFat 11.2, Cholesterol 138.3, Sodium 642, Carbohydrate 23.3, Fiber 2.4, Sugar 15.8, Protein 49.5

CHINESE POT ROAST



Chinese Pot Roast image

The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.

Provided by NoSpringChicken

Categories     Chinese

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 garlic clove, minced
1 1/2 teaspoons peeled minced gingerroot
1 teaspoon salt
1/2 teaspoon Chinese five spice powder
4 -5 lbs good quality boneless pot roast
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry wine
2 tablespoons canola oil
1 1/2 cups water
3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups)
3 carrots, peeled and cut into 2 inch pieces
1 medium onion, peeled and cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, sliced

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.

ASIAN POT ROAST



Asian Pot Roast image

An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...

Provided by loof751

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 lbs beef chuck roast or 3 lbs round roast
2 tablespoons grated gingerroot
1/2 cup sherry wine
1/4 cup soy sauce
1/2 cup water
3 tablespoons chopped green peppers
3 green onions
1 teaspoon salt
1/2 teaspoon anise seed, crushed

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.

Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4

CHINESE POT ROAST



Chinese Pot Roast image

Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Allrecipes.com

Provided by Lorrie in Montreal

Categories     Meat

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (4 lb) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 tablespoon vegetable oil
3 cups water
1/2 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • 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.
  • 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.
  • Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  • 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 it.

Nutrition Facts : Calories 1301.8, Fat 92.7, SaturatedFat 36.4, Cholesterol 313, Sodium 2285.9, Carbohydrate 25.1, Fiber 1, Sugar 18.1, Protein 87.8

More about "oriental pot roast recipes"

CROCK POT ASIAN POT ROAST RECIPE | CDKITCHEN.COM
crock-pot-asian-pot-roast-recipe-cdkitchencom image
Web 2020-01-20 Pour over the beef. Cover the crock pot and cook on low heat for 8 hours or until the beef is tender. Whisk together the flour and some of the liquid from the crock pot. Pour the flour mixture into the crock pot. …
From cdkitchen.com
See details


POT ROAST RECIPES
pot-roast image
Web Our 20 Best Pot Roast Recipes. Healthier Marie's Easy Slow Cooker Pot Roast. 41 Ratings. Boliche (Cuban Pot Roast) 15 Ratings. Slow Cooker Pot Roast with Malbec (Red Wine) 62 Ratings. Mother's Pot Roast. 158 …
From allrecipes.com
See details


SLOW COOKER ASIAN POT ROAST - WONDERMOM WANNABE
slow-cooker-asian-pot-roast-wondermom-wannabe image
Web 2017-01-02 Heat the oil in a large skillet over medium-high heat. While skillet is heating, coat the roast with garlic powder, black pepper, and mustard powder. Add the roast to the skillet and brown on both sides …
From wondermomwannabe.com
See details


ORIENTAL POT ROAST | METRO
Web 2013-08-06 Preparation: Heat oil in a Dutch oven on medium-high heat.
From metro.ca
5/5 (2)
Total Time 1 hr 50 mins
Servings 4
See details


SLOW-COOKED ASIAN POT ROAST | HY-VEE
Web Season beef all over with salt and pepper. Place in a 4-quart slow cooker. Add beef broth and hoisin sauce to slow cooker. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
From hy-vee.com
See details


ORIENTALPOTROAST FOOD
Web 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 …
From homeandrecipe.com
See details


ASIAN POT ROAST RECIPE - GREAT FOR YOUR SLOW COOKER OR INSTANT POT
Web 2017-03-27 Place all ingredients in the slow cooker except the peppers, cilantro, noodles, and corn starch. Cook on low for 8-10 hours. Remove the roast from the slow cooker …
From laurencobello.com
See details


SLOW COOKER CHINESE POT ROAST | BY LEIGH ANNE WILKES - YOUR …
Web 2016-02-08 Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Asian Pot Roast Recipe. 5 from 2 votes. Chinese Pot Roast. Recipe From: Leigh …
From yourhomebasedmom.com
See details


SLOW COOKER ASIAN-STYLE BEEF POT ROAST | METRO
Web Season the roast. Put the whole roast in the slow cooker. Add vegetables, beef broth and hoisin sauce. Cover and cook on low for 4 - 6 hours until meat is tender. Source : …
From metro.ca
See details


SLOW COOKER ASIAN-STYLE POT ROAST | KAREN'S KITCHEN STORIES
Web 2021-01-03 Place the roast in the slow cooker. In a medium bowl or a 4 cup or larger measuring cup, combine the water, soy sauce, vinegar, honey, ginger, celery seeds, …
From karenskitchenstories.com
See details


ORIENTAL POT ROAST - RECIPE - COOKS.COM
Web 1 (3-4 lb.) beef roast, blade arm or chuck cut 1 lg. onion, sliced 2-3 cloves garlic, chopped 2-3 tbsp. shredded fresh ginger root 1/3 c. soy sauce
From cooks.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #dietary     #one-dish-meal     #low-carb     #low-in-something     #meat     #4-hours-or-less

Related Search