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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 12 |
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The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those America's Best from several years ago. Ingredients:
1 garlic clove, minced |
1 1/2 teaspoons peeled minced gingerroot |
1 teaspoon salt |
1/2 teaspoon chinese five spice powder |
4 -5 lbs good quality boneless pot roast |
1/4 cup soy sauce |
2 tablespoons brown sugar |
2 tablespoons sherry wine |
2 tablespoons canola oil |
1 1/2 cups water |
3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups) |
3 carrots, peeled and cut into 2 inch pieces |
1 medium onion, peeled and cut into wedges |
2 tablespoons cornstarch |
1/4 cup cold water |
2 green onions, sliced |
Directions:
1. Combine first 4 ingredients, stir well.
2. Rub garlic mixture over entire surface of roast.
3. Place roast in a large zip-lock plastic bag.
4. Combine soy sauce, brown sugar and sherry; pour over roast.
5. Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
6. Remove roast from marinade, reserving marinade.
7. Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
8. Bring to a boil; cover, reduce heat and simmer for 2 hours.
9. Add potato, carrot and onion.
10. Cook an additional 30 minutes or until vegetables are tender.
11. Remove roast and vegetables to a serving platter, reserving pan juices.
12. Set roast and vegetables aside and keep warm.
13. Combine cornstarch and 1/4 cup water, stirring until smooth.
14. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
15. Serve roast and vegetables with gravy.
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