Easy Pot Roast Asian Style Recipes

Steps:

• In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

Steps:

• Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
• Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake about 2 1/2 hours or until meat and vegetables are tender.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Steps:

• Season meat with a little soy sauce and garlic powder.
• Brown meat on all sides in 2 tablespoons of oil.
• Rub onion soup mix over meat on all sides.
• Place meat in roasting pan.
• Add 1 can mushroom soup over meat.
• Add about 1/2 can water to pan.
• Add button mushrooms on top of meat.
• Cover pan with foil.
• Bake at 350 for 3 1/2- 4 hours.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• 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.
• 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.
• Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
• 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 it.

Steps:

• Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
• Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
• Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
• Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.