Teriyaki Pot Roast Recipes

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TERIYAKI BEEF ROAST

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 15



Teriyaki Beef Roast image

Steps:

  • Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.

4 medium potatoes, peeled and quartered
1-1/2 cups fresh baby carrots
1 medium green pepper, seeded and cut into 1/2-inch strips
1 medium yellow onion, quartered
1/4 cup all-purpose flour
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons canola oil
8 ounces medium fresh mushrooms, cut into thick slices
1/4 cup packed brown sugar
1/2 cup teriyaki sauce
2 teaspoons ground ginger
1 teaspoon beef base
1 teaspoon dried oregano
1 teaspoon pepper
2 to 3 green onions (green portion only), thinly sliced

CONTEST-WINNING TERIYAKI PORK ROAST

How good is this dish? Well, Debbie Dunaway in Kettering, Ohio says it's the only kind of meat her two young kids will eat and enjoy-other than hot dogs! It's also incredibly easy to make and simply delicious!

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 8



Contest-Winning Teriyaki Pork Roast image

Steps:

  • Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 545 calories, Fat 21g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 945mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 56g protein.

1 boneless pork shoulder roast (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

INSTANT POT® TERIYAKI BEEF

I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.

Provided by C Clark

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 14



Instant Pot® Teriyaki Beef image

Steps:

  • Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
  • Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
  • Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 62.2 g, Cholesterol 60.5 mg, Fat 11.8 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 3.6 g, Sodium 856.5 mg, Sugar 8 g

2 ½ cups water
2 cups uncooked brown rice
1 tablespoon olive oil
1 ½ pounds boneless round steak, sliced into 1/2-inch strips
1 small onion, diced
½ cup water
⅓ cup soy sauce
6 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons honey
3 tablespoons water
1 tablespoon cornstarch
3 cups broccoli florets
4 each green onions, chopped

TERIYAKI POT ROAST

Make and share this Teriyaki Pot Roast recipe from Food.com.

Provided by cdmattice

Categories     Fruit

Time 3h20m

Yield 1 pot roast

Number Of Ingredients 8



Teriyaki Pot Roast image

Steps:

  • Combine pineapple syrup (save pineapple chunks for later) with soy sauce, ginger, sugar, and garlic powder.
  • Pour over roast.
  • Cover and simmer for 3 hours; turning occasionally and adding 1/2 cup water as needed.
  • When roast is done blend cornstarch into 1/4 Celsius water and stir into pan juices until thickened.
  • Add the pine apple chunks and green onion.
  • Simmer only until pineapple and green onion is heated but still crisp.
  • When substitued round steak: cut into serving size pieces and simmer only until steak is tender (about 2-2 1/2 hours).

3 lbs chuck roast or 3 lbs round steaks
1/4 cup green onion, chopped
1 (20 ounce) can pineapple chunks
2 tablespoons soy sauce
1/4 teaspoon ginger
1 tablespoon sugar
1 teaspoon garlic powder
1 tablespoon cornstarch

TERIYAKI PORK ROAST

With three kids and a husband who works full time and attends school, it's fair to say we have a busy household. I'm always looking for no-fuss recipes, so I was thrilled to find this one. The juicy teriyaki seasoned pork roast has become a family favorite. -Roxanne Hulsey, Gainsville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 10



Teriyaki Pork Roast image

Steps:

  • In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with meat.

Nutrition Facts : Calories 247 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 194mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic exchanges

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon white vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7-1/2 teaspoons cornstarch
3 tablespoons cold water

TERIYAKI PORK ROAST (CROCK-POT)

Grand Prize winner in a Simple & Delicious contest for crock-pot recipes. . .not my recipe unfortunately, but I had to post it here for safe keeping. They recommend serving it sliced with a side of hot mashed potatoes however I think it's much better atop fluffy white rice!!! This is a fabulous recipe and your end product won't have that "crock pot" flavor!!

Provided by januarybride

Categories     Pork

Time 16m

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 10



Teriyaki Pork Roast (Crock-Pot) image

Steps:

  • Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
  • Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
  • Sprinkle with salt and pepper.
  • Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
  • Remove roast; cover and let stand for 15 minutes.
  • Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
  • Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
  • Cover and cook on high for 15 minutes or until thickened.
  • Slice pork; serve with gravy.

1 (3 -4 lb) boneless pork shoulder, trimmed (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice (I have used pineapple juice with fabulous results)
1/3 cup soy sauce (may use low sodium)
1 teaspoon fresh ground ginger
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

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    #time-to-make     #main-ingredient     #preparation     #fruit     #dietary     #low-carb     #low-in-something     #meat     #number-of-servings     #4-hours-or-less

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