Pot Roast Teriyaki Recipe

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Pot Roast Teriyaki

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Ingredients

1 Tbsp
flour
1/2 tsp
salt
tsp
pepper
1/4 tsp
cabbage, 1/4 head cut into big chunks
1 Tbsp
cooking fat
1/8 c
honey
1/8 c
soy sauce
1/8 c
water
c
dry sherry
1/8 tsp
ginger
1 Tbsp
cornstarch
rice, cooked

Directions Step-By-Step

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

About this Recipe

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