Chinese Pot Roast Recipe
Description: This delightful Chinese Pot Roast recipe is a recent addition to my culinary repertoire, sourced from Zaar. While I haven’t had the chance to try it yet, the enticing aroma promises a delectable meal. It’s worth noting that as an adopted recipe, I value any feedback, and based on a review, I recommend adjusting the amount of stir-fry sauce used, or opting for a lower sodium option.
Recipe Category: Meat
Keywords: Chinese, Asian, Weeknight, Roast, Oven, Less than 4 Hours
Nutritional Information:
- Calories: 628.9
- Fat Content: 46.8g
- Saturated Fat Content: 18.3g
- Cholesterol Content: 156.5mg
- Sodium Content: 135.8mg
- Carbohydrate Content: 3.2g
- Fiber Content: 0.4g
- Sugar Content: 0.6g
- Protein Content: 42.9g
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Burgundy wine | 3 cups |
| Fresh mushrooms | 1 |
| Stir-fry sauce | 1/4 – 1/2 cup |
| Cornstarch | 1/2 cup |
| Water | 1/2 cup |
| Beef (roast) | 1 |
Instructions:
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Step 1: Prepare Ingredients
- Gather all ingredients: burgundy wine, fresh mushrooms, stir-fry sauce, cornstarch, water, and beef roast.
Step 2: Brown the Meat
- Heat oil in a Dutch oven over medium-high heat.
- Add the beef roast and brown on both sides until nicely seared.
Step 3: Prepare Sauce and Simmer
- In a separate bowl, combine the stir-fry sauce with burgundy wine.
- Pour the sauce mixture over the browned meat in the Dutch oven.
- Cover the Dutch oven, reduce the heat to low, and let it simmer gently for 1 hour 40 minutes, allowing the flavors to meld and the meat to tenderize.
Step 4: Add Mushrooms
- After the initial simmering period, add sliced fresh mushrooms to the Dutch oven.
- Cover again and continue to simmer for an additional 15 minutes or until the beef is fork-tender and the mushrooms are cooked through.
Step 5: Thicken Sauce
- In a small bowl, mix cornstarch with 1/4 cup of water to create a slurry.
- Remove the cooked beef roast from the Dutch oven and transfer it to a serving platter, keeping it warm.
- Add the cornstarch slurry to the pan juices in the Dutch oven, stirring continuously until the mixture comes to a boil and thickens slightly.
Step 6: Serve
- Slice the tender beef roast thinly against the grain.
- Serve the succulent slices of beef with the flavorful mushroom gravy poured generously over the top.
Enjoy your delicious Chinese Pot Roast with its rich flavors and tender meat, perfect for a satisfying meal any day of the week! 🍖🍄
