Chinese Pot Roast

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.