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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, November 9, 2017

CHINESE STYLE POT ROAST

Chinese style Pot Roast, that's right junior, that's right Rachel, you heard me right. Who said you can't give your Pot Roast a little flavor? Find the Mo Fo, I got a word for him. Find out where he lives, Wo Fat is coming to see him, and he will not take no for an answer.

INGREDIENTS

3-4 lbs. chuck roast
Vegetable oil (used sparingly)
6 cloves garlic peeled and smashed
4 inches of fresh ginger chopped
1 large carrot sliced into 1/2" slices
2 large russet potatoes cut into medium size cubes
8 stalks celery cut into 1" slices
4 cups of low sodium beef broth
* 1 cup of sliced green onions for garnish

Stage 1 Directives

Preheat oven to 350 deg. F

In a stainless steel roasting pan with a lid, lid off at the moment, place over stovetop over medium high heat, add some vegetable oil to lightly coat the bottom. When hot, add in the garlic, ginger, and stir around for about 30 seconds. Then place the chuck roast on to the pan, and begin to sear the exterior until golden brown. Keeping meat in the pan, start to sear all of the vegetables, giving it a brown exterior.

Add in the beef broth, bring to a boil. Once boiling, off stovetop, and cover the roasting pan. Carefully place pan into oven, and roast for 1 hour, then turn heat down to 300 deg f. roast for another 1 hour.

Remove from oven, and let it sit for 30 minutes covered.

Stage 2 Directives

Take the roast out of the pan, onto a cutting board, as well as all of the veggies, place them on a plate set aside.

The pan will have the gravy, using a strainer and another bowl that can hold at least a quart of liquid, strain the gravy out removing all bits and pieces of the garlic and ginger.

Place roasting pan on to the stovetop, pour strained gravy back into the pan, and heat over medium high heat. As the gravy is being heated, add in 1/4 cup of oyster sauce, 1/8 cup sesame oil, 1/4 cup of soy sauce, 1/2 cup of sugar, stir well. Taste the flavors and adjust to your liking.

In a small bowl, add in 3 tbp. of cornstarch and 6 tbp. of water, mix well and add to the boiling gravy, cook stir until thickened.

Adjust with salt and pepper.

Slice the roast into thin or medium slices, onto serving platter, place veggies on the side of it. Put the gravy in a gravy boat, or bowl with a serving spoon.

Serve with hot rice and garnish with green onions.

© 2017