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 tablespoons lemon juice
2 tablespoons 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 tablespoons 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!

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CreativityGoddess

Dec 31, 2012

Hi mareb1951 2837840 - These ingredients can be added according to taste. Feel free to use as much or as little as desired. -Editors of Mr. Food

mareb1951 2837840

Dec 29, 2012

Your instructions call for pea pds, bell pepper and water chestnuts but there are no amounts given. How much of each do we use?

rschan 3974615

Dec 04, 2012

No Chinese will use frozen vegetables. We always use only fresh vegetables when we cook and it makes a big difference in taste. For us we would use Radish, potato, ginger and lettuce in a pot roast and use 5 spices. We do not use bell pepper or water chesnuts and definitely no pea pods. Pea pods are to be stir-fried only.

SunnyKitty

Dec 03, 2012

This sounds good and I'd love to make it, but there are no amounts listed for pea pods, bell pepper or water chestnuts. Please, could you edit and update the recipe? I love Mr. Food's recipes.

mareb1951 2837840

Dec 03, 2012

the instructions call for adding pea pods, bell pepper and water chestnuts, but the recipe does not state the qtys, help please. Thanks.