Beef Pot Roast, Oriental Style
Submitted by emerytricia
Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is pot roast with an East Asian twist that will have your kitchen smelling incredible for hours.
A hefty eye of round gets seared, then braised low and slow with soy sauce, dry sherry, fresh ginger, mushrooms, and green bell pepper until the meat practically falls apart.
The braising liquid transforms into a glossy, savory gravy thickened with cornstarch that you spoon generously over hot rice.
It is comfort food that bridges two worlds, and the leftovers only get better.
Pro Tips
- Sear the roast until it develops a deep brown crust on all sides. That fond is where most of the flavor comes from.
- Turn the meat once halfway through braising so it cooks evenly and stays moist throughout.
- Save the mushroom liquid and add it to the braising pot for extra depth.
- Let the pan juices rest for a minute before skimming so the fat rises to the top and separates cleanly.
Ingredients
Directions
- In a Dutch oven, or large pan with a tight-fitting cover, brown Season with salt and pepper and remove from pan. Pour off fat drippings.
- Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.
- Return meat to pan. Cover and simmer for 3½ to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.)
- Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
- For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 3½ cups of liquid. Return to pan.
- In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
- Slice meat; serve with sauce over hot rice.
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