This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chinese Pot Roast With Vegetables
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- #13824
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 clove garlic, minced
1 1/2 teaspoon peeled, minced ginger root
1 teaspoon salt
1/4 teaspoon chinese five spice powder
4 pounds boneless chuck roast
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sherry
2 tablespoons vegetable oil
1 1/2 cup water
3 medium potatoes, peeled and cubed
3 carrots, scraped and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
1 onion, cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, chopped
directions
Combine first 4 ingredients; stir well. Rub garlic mixture over entire surface of roast. Place roast in an ungreased 13 x 9 x 2-inch dish. Combine soy sauce, brown sugar, and sherry; pour marinade mixture over roast. Cover and marinate refrigerator 30 minutes, turning once.
Remove roast from marinade, reserving marinade. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours.
Add potato, carrot, celery, and onion. Cook an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving platter, reserving pan juices. Set roast and vegetables aside, and keep warm.
Combine cornstarch and 1/4 cup water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve roast with warm sauce.
Recipe Source: ""A Collection of Favorite Recipes" - Po'okela Church - Makawao, Hawaii"
added by
Karly058
nutrition data
389 calories, 26 grams fat, 12 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 8, 2005
Excellent flavor in this recipe! I added more five spice powder and garlic (my taste) and moistened the meat with a little oil so the seasonings adhered. After browning and adding the liquid, I placed my covered dutch oven in the oven and finished cooking in there. I'll be making this again!