Beef Pot Roast, Oriental Style Recipe

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Beef Pot Roast, Oriental Style

Jessica Hannan

By
@PansyAlvaris

I will be trying this soon!


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Ingredients

5 lb
eye of round roast
2 Tbsp
cooking fat
salt and pepper to taste
1/2 c
onion, chopped
1/2 c
green pepper, diced
1/4 c
soy sauce
1/4 c
dry sherry
1 tsp
ginger, finely grated
1/2 c
water
4 oz
mushrooms, sliced and drained
2 Tbsp
cornstarch
cooked rice

Directions Step-By-Step

1
In a dutch oven, or large pan with a tight-fitting lid, brown meat in fat.
2
Season with salt and pepper and remove from pan.
3
Pour off fat drippings.
4
Add onion, green pepper, soy sauce, sherry, ginger, water and mushrooms; mix well.
5
Return meat to pan.
6
Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325 degree oven for same amount of time).
7
Turn meat once to cook it evenly throughout.
8
When done, remove meat and keep warm.
9
For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
10
Let stand for 1 minute to allow fat to come to top.
11
Discard all but 4 tablespoons (or less) of fat.
12
Add enough water (or other liquid) to measure 1 1/2 cups of liquid.
13
Return to pan.
14
In same cup, measure 1/2 cup cold water and blend in flour.
15
Add mixture slowly to liquid in pan.
16
Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
17
Taste gravy and correct seasoning, if necessary, with salt and pepper.
18
Slice meat; serve with sauce over hot rice.

About this Recipe

Course/Dish: Beef, Roasts
Regional Style: Asian
Other Tag: Quick & Easy