Cooking a roast in a pot. Cooking this recipe brings back memories of family dinners and the cold weather of the winter.
You can make it right now for dinner, whether you’re planning a simple Christmas dinner or just a giant pot of goodness for lunch or dinner any time this holiday week. My go-to pot roast recipe has red wine, herbs, and tomatoes, and it’s quite classic. My new “Asian Pot Roast” recipe, on the other hand, is based on the flavors I remember from my youth.
- 2 tbsp. of vegetable or canola oil
- 3 slices of ginger (mashed)
- 2 medium-size onions (thinly sliced)
- 5 cloves of garlic (peeled and smashed)
- 2 cups of beef stock
- 1/3 cup of shaoxing wine or dry sherry
- 3 tbsp. of soy sauce
- 1 tbsp. of dark soy sauce
- 2 tsp. of sugar
- 5 medium carrots
- 3 scallions (cut into 2-inch lengths)
- 1 1/2 tbsp. of cornstarch
1. Using a paper towel, thoroughly dry the beef. Over medium heat, boil the oil in a large skillet or Dutch oven. After placing the roast in the pan, cook it for 5 minutes on each side or until it is well-browned.
2. Add the ginger and simmer for 2 minutes or until the ginger is aromatic. Sauté the onions and garlic in the oil until translucent. Bring the mixture to a rolling boil. Turn the fire to low heat and cover the pot for 1 hour and 30 minutes.
3. Cover and simmer for another hour after an hour and 30 minutes have passed. Stir in the scallions and cornstarch mixture after removing the lid. When the sauce has thickened, and the scallions have been wilted, continue to boil gently while stirring (about 2-3 minutes). Serve!