Beef Pot Roast, Oriental Style

Beef Pot Roast, Oriental Style Recipe

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Jessica Hannan


I will be trying this soon!


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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
4 oz
mushrooms, sliced and drained
2 Tbsp
cooked rice

How to Make Beef Pot Roast, Oriental Style


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

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About Beef Pot Roast, Oriental Style

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

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