Asian Pot Roast
If you love Asian flavors, you'll love this pot roast, made with fresh ginger, oyster sauce and Chinese five-spice powder.
1 tablespoon olive oil
1 (3-pound) boneless chuck roast or beef brisket
1 cup chopped onion
3 carrots, sliced
1 green bell pepper, chopped
6 ounces shiitake mushrooms
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, minced
2 (28-ounce) cans whole tomatoes, undrained
1 cup water
2 tablespoons oyster sauce
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 teaspoons Chinese five-spice powder
1. Heat oil in a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Drain fat, reserving 1 tablespoon.
2. Add onion, carrot, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, oyster sauce, salt, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil.
3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
4. Transfer meat to a cutting board. Let stand 10 minutes. Serve with vegetables and juice. Serves 8.
Relish, January 2009, p. 18.
