Chinese Pot Roast

Chinese Pot Roast Ingredients

3 1/2 lb Boneless beef chuck roast	1 c Water
2 tb Oil	2 tb Soy sauce
4 md White part of green only	2 tb Dry sherry or 1/4 cup
2 tb Fresh ginger root; grated	Peel of 1 orange
1 tb Garlic; minced	1/2 ts Szechuan peppercorns;

Instructions for Chinese Pot Roast

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with green onion, gingerroot and garlic. Brown meat on all sides. Stir green onion, gingerroot and garlic occasionally. Add all liquid ingredients, orange peel and peppercorns. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove orange peel from sauce and sSkim fat from sauce. If you like, thicken the sauce by stirring in 2 tablespoons cornstarch mixed with 1/2 cup water. Slice meat across the grain and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:48 -0400 From: Laura Hunter

Main Ingredient: BeefCuisine: Chinese

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Ingredient Insight - look inside this recipe

Beef	Garlic	Ginger	Orange
Peppercorn	Sherry	Soy Sauce

Chinese Corn Garlic Orange Sherry Soy Sauce Ginger Beef

for flavor and categorization

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