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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Adapted from an old cookbook. It is prepared similar to an ordinary pot roast, but with an Asian flavor. Ingredients:
3 -4 lbs pot roast |
3 tablespoons vegetable oil |
1/4 teaspoon fresh ground black pepper |
1 tablespoon soy sauce |
3/4 cup water |
2 quarts shredded cabbage |
flour (optional) |
Directions:
1. In a Dutch oven, brown the roast on all sides in oil; our off oil. Season with pepper and soy sauce. Add water, cover tightly, and cook over low heat about 3 hours until meat is tender.
2. Add cabbage and steam for 7 minutes.
3. Thicken gravy with flour, if desired.
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