Chinese Pot Roast

Chinese Pot Roast
  • 1 (4 pound) boneless beef chuck roast
  • 1 tablespoon garlic salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon dry mustard powder
  • 1 tablespoon vegetable oil
  • 3 cups water
  • 3/4 cup soy sauce
  • 3 tablespoons white vinegar
  • 1/4 cup honey
  • 1 teaspoon ground ginger
  • 1 teaspoon celery seed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water



  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
  3. In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
  4. Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  5. When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.

04/04/2017
Chinese Pot Roast, recipe PT15M PT1H 5 455 calories
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