email this pageAsian Pot Roast
Photography:Mark Boughton; Styling: Teresa Blackburn
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If you love Asian flavors, you’ll love this pot roast, made with fresh ginger, oyster sauce and Chinese five-spice powder.
Ingredients
Ingredients
1 tablespoon olive oil
1 (3-pound) boneless chuck roast or beef brisket
1 cup chopped onion
3 carrots, sliced
1 green bell pepper, chopped
6 ounces shiitake mushrooms
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, minced
2 (28-ounce) cans whole tomatoes, undrained
1 cup water
2 tablespoons oyster sauce
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 teaspoons Chinese five-spice powder
Instructions
1 (3-pound) boneless chuck roast or beef brisket
1 cup chopped onion
3 carrots, sliced
1 green bell pepper, chopped
6 ounces shiitake mushrooms
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, minced
2 (28-ounce) cans whole tomatoes, undrained
1 cup water
2 tablespoons oyster sauce
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 teaspoons Chinese five-spice powder
1. Heat oil in a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Drain fat, reserving 1 tablespoon.
2. Add onion, carrot, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, oyster sauce, salt, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil.
3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
4. Transfer meat to a cutting board. Let stand 10 minutes. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New York City. "Practically Pot Roast," Jan. 2009.
Nutritional Information
2. Add onion, carrot, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, oyster sauce, salt, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil.
3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
4. Transfer meat to a cutting board. Let stand 10 minutes. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New York City. "Practically Pot Roast," Jan. 2009.
Per serving: 390 calories, 13g fat, 90mg chol., 37g prot., 31g carbs., 5g fiber, 740mg sodium.
Italian Pot Roast
Photography:Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. For ease, serve over premade polenta, found in chubs in the supermarket.
Ingredients
Ingredients
3 cups reduced-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15-ounce) can whole tomatoes, drained and crushed
Instructions
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15-ounce) can whole tomatoes, drained and crushed
1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add pancetta, onion, carrot and celery to pan. Cook, stirring, until golden.
3. Add garlic and cook 1 minute. Season with salt and pepper. Add bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
4. Add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New york City. "Practically Pot Roast," Jan. 2009.
Nutritional Information
2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add pancetta, onion, carrot and celery to pan. Cook, stirring, until golden.
3. Add garlic and cook 1 minute. Season with salt and pepper. Add bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
4. Add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New york City. "Practically Pot Roast," Jan. 2009.
Per serving: 500 calories, 19g fat, 135mg chol., 53g prot., 10g carbs., 2g fiber, 390mg sodium.
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