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Chinese Pot Roast
1 clove garlic, minced
1 1/2 teaspoons peeled, minced gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
4- to 4 1/2-pound boneless chuck roast
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sherry
2 tablespoons vegetable oil
1 1/2 cups water
3 medium potatoes, peeled and cubed
3 carrots, scraped and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
1 onion, cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, chopped
Combine first 4 ingredients; stir well. Rub garlic mixture over
entire surface of roast. Place roast in an ungreased 13 x 9 x 2-inch
dish. Combine soy sauce, brown sugar, and sherry; pour marinade
mixture over roast. Cover and marinate refrigerator 30 minutes,
turning once.
Remove roast from marinade, reserving marinade. Brown roast in oil
in a large Dutch oven over medium heat. Pour reserved marinade and
1 1/2 cups water over roast. Bring to a boil; cover, reduce heat,
and simmer 2 hours. Add potato, carrot, celery, and onion. Cook
an additional 30 minutes or until vegetables are tender. Remove
roast and vegetables to a serving platter, reserving pan juices.
Set roast and vegetables aside, and keep warm.
Combine cornstarch and 1/4 cup water, stirring until smooth. Add
cornstarch mixture and green onions to pan juices; cook over medium
heat, stirring constantly, until thickened and bubbly. Serve roast
with warm sauce.
NOTE: Chinese five-spice powder is a ground mixture of five
spices--cinnamon, cloves, fennel seed, star anise, and Szechuan
peppercorns.
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Pot Roast 05