Asian Pot Roast: A New Take on a Classic Sunday Dinner - The Woks of Life

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5 from 40 votes

Asian Pot Roast: A New Take on a Classic Sunday Dinner

Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.

Prep Time15

Cook Time2 45

Total Time3

Course: Beef

Cuisine: Asian

Servings:

Calories: 337kcal

Author: Sarah

Ingredients

4 pounds boneless beef chuck roast (1.8 kg)
2 tablespoons vegetable or canola oil
3 slices ginger (mashed)
2 medium onions (thinly sliced)
5 cloves garlic (peeled and smashed)
2 cups beef stock
1/3 cup shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
5 medium carrots
3 scallions (cut into 2-inch lengths)
1 1/2 tablespoons cornstarch (dissolved into ¼ cup water)

Instructions

Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, oyster sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

Nutrition

Calories: 337kcal | Carbohydrates: 8g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 556mg | Potassium: 710mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4295IU | Vitamin C: 3.8mg | Calcium: 47mg | Iron: 3.6mg

Asian Pot Roast: A New Take on a Classic Sunday Dinner by The Woks of Life. 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