Sailors Choice Ginger Pot Roast Recipes

ASIAN STYLE POT ROAST

Steps:

• Preheat the oven to 350°F.
• Generously salt and pepper the chuck roast.
• Place a large, heavy, oven-safe pan with a tight fitting lid over high heat. When the pan is very hot, add the oil and swirl to coat the bottom of the pan. When the oil is shimmery, lay the chuck roast down on the hot pan and do not move it for 4 minutes. After 4 minutes, lift the corner of the roast to see whether it has a dark brown surface. If it does not, continue cooking for another 1-2 minutes before flipping to cook the other side the same way. After the roast is well-browned on both sides, toss in the ginger and garlic, pour in the broth or stock and the fish or soy sauce, put the lid in place and put the covered pan in the preheated oven. Leave it alone without peeking in the pan for 2 hours.
• After 2 hours, scatter the potatoes, carrots, and onions around the roast in the pan, replace the lid and cook for another hour or until the beef, potatoes, and carrots are all fork-tender. Using a slotted spoon, transfer the vegetables to a bowl (fishing out and discarding the pieces of ginger.) Use tongs to transfer the roast to a cutting board and lightly tent it with foil to prevent it from drying.
• You can cut the roast, drizzle the pan sauces over it, and serve it with the vegetables immediately, or you can thicken the sauces before serving. If desired, drizzle with soy sauce and toasted sesame oil.

SLOW-COOKER GINGER BEEF ROAST

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

GINGERSNAP POT ROAST

Steps:

• 1. Roll meat in flour.
• 2. Brown on all sides in a pot (not Teflon coated pot).
• 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
• 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
• 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
• 6. Let meat simmer for 2-3 hours.
• 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
• 8. Put liquid back into pot.
• 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
• 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
• 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.