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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.
