Chinese Pot Roast
- SERVES
- 6
- COOK TIME
- 2 Hr 45 Min
Have you heard the old Chinese saying, "It's better for a man to wait for food than food to wait for a man"? Well, you're gonna think this dish is where it all started!
What You'll Need
- 1 (2- to 3-pound) beef eye of the round roast, trimmed
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 1 garlic clove, minced
- 1 1/2 teaspoon ground ginger
- 2 carrots, sliced 1/2-inch thick
- 1 small onion, quartered
- 1 (16 ounce) package frozen Asian stir-fry vegetables, thawed
- 2 tablespoon cornstarch
What to Do
- Place roast in a resealable plastic storage bag and set it open end up in a deep bowl. In a small bowl, combine oil, soy sauce, lemon juice, honey, garlic, and ginger; mix well. Pour into bag and over roast; seal bag. Marinate in refrigerator 8 hours, or overnight, turning bag occasionally to marinate evenly.
- Transfer roast and marinade to a soup pot. Cover and simmer over low heat 1 hour. Add carrots and onions and simmer for 1 hour. Add pea pods, bell pepper, and water chestnuts. Cover and simmer 30 to 40 minutes, or until meat and vegetables are tender.
- Slice meat across grain and place on a serving platter; cover to keep warm.
- In a medium-sized bowl, toss vegetables with cornstarch; add to pan juices. Add frozen vegetables. Cook over medium-high heat, stirring 3 to 4 minutes or until thickened and bubbly. Serve sauce and vegetables over the sliced roast.
Notes
With a bowl of fried rice, you've got yourself a meal-in-one that'll do a lot for your yen!