Pot Roast Teriyaki

Pot Roast Teriyaki Recipe

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1 Tbsp
1/2 tsp
1/4 tsp
cabbage, 1/4 head cut into big chunks
1 Tbsp
cooking fat
1/8 c
1/8 c
soy sauce
1/8 c
dry sherry
1/8 tsp
1 Tbsp
rice, cooked

How to Make Pot Roast Teriyaki


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

Printable Recipe Card

About Pot Roast Teriyaki

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