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How To make Beef Pot Roast, Oriental Style
-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast
-boneless 2 tb Cooking fat
Salt Pepper 1/2 c Onion
chopped
1/2 c Green pepper :
diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 t Ginger fresh grated; or
1/4 ts :
ground ginger
1/2 c Water
4 oz Sliced mushrooms -- drained
-save liquid 2 tb Cornstarch
Hot cooked rice
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
How To make Beef Pot Roast, Oriental Style's Videos
Beef Roast | Beef Pot Roast (English Subtitles) inspired by @ChefBuckRecipes
Delicious easy to make beef roast in a pot, it's easy, delicious and addictive. If you like meat and you want an easy method of obtaining maximum taste this recipe is for you. Delicious roasted meat for everyone.
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Hundreds of 5-Star Reviews!! Slow Cooker BEEF POT ROAST Recipe! Super Flavorful and Tender
Let's make a pot roast in the slow cooker!
Ingredients
3 lb chuck roast
1/2 tbsp garlic butter seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp pepper
1 tsp garlic herb seasoning
1 tsp garlic powder
1/2 tbsp onion powder
2 tsp salt (adjust to taste)
1 packet Au ju Gravy
3/4 cup dry red wine
2 tbsp flour
2 tbsp tomato paste
1 tbsp sugar
1/2 tbsp dijon mustard
Butter
olive oil
1 1/2 tbsp beef better than bouillon
water ( can replace with beef broth)
4 green onion
6 cloves garlic
1 onion
5 potatoes
5 carrots
fresh herbs (thyme, oregano, rosemary)
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Easy Beef Pot Roast | Hello Sweet Biscuit
Ingredients
2 1/2 pounds Beef Bottom Roast
3 Green Onions finely chopped
3-4 Tbsp Garlic Paste
Paprika
Onion Powder
2 tsp black pepper
2 tsp Sea Salt
1 Tbsp Butter
1/4 Cup Vegetable Oil
2 Cups Water
14/ Ketchup or Tomato sauce
2 tbsp Tomato Paste
3 Tbsp Browing Saucd ( optional)
1 Tsp brown Sugar ( optional)
1 Small Tomato
1 Meduim Onion
1/2. Green Bell pepper
2 Tsp Thyme
Instant Pot Classic Pot Roast Recipe
Make a classic dish in your kitchen’s modern addition: the Instant Pot. This Instant Pot Classic Pot Roast recipe is so easy and oh so tasty.
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
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ASIAN POT ROAST RECIPE: PERFECT DINNER RECIPE FOR CHINESE NEW YEAR | Pressure Cooker Asian pot roast
This Asian pot roast shares a lot in common with the versions you’re probably familiar with.
A classic American staple—pot roast—gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
What is the difference between a roast and a pot roast?
The main difference between pot roast and roast beef is that pot roast is cooked in liquid and roast beef is cooked dry.
Pot roast is cooked in water, wine, stock, or broth. It’s made from chuck, brisket, or round cuts. Chuck roasts are very rich and flavorful; brisket and round cuts slice neater but aren’t as tender.
Roast beef is cooked dry. You can use nearly any cut of meat: rib-eye roast, rump roast, sirloin roast, chuck roast. Or, get fancier with prime rib, strip loin, or tenderloin.
My Chinese-style braised beef recipe that makes you feel good | Marion's Kitchen
My Chinese-style braised beef recipe is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. This Chinese beef recipe also helps pack in the iron. It’s a feelgood recipe that’s ideal to make when feeling a bit under the weather. Make this slow-braised beef at the weekend then enjoy throughout the week.
0:00 Introduction
0:34 Tips and tricks for prepping and cooking the eggplant
1:48 Searing the beef
2:25 Adding in the shallots
3:25 Adding in the celery, ginger, and garlic
4:10 Adding in the spices, tomato passata, and beef stock
5:12 Seasoning with soy sauce, Chinese black vinegar, and brown sugar
5:44 Place the cooking pot into the oven for an hour
5:54 Prepping the sweet potato
6:25 Remove the cooking pot from the oven and add sweet potato and eggplant
6:49 Place the cooking pot back into the oven for another 45 minutes
7:04 Serving and tasting
8:00 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.