Chinese Style Stove Top Pot Roast With Noodles Recipes

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

ASIAN-STYLE POT ROAST

Steps:

• Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
• Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake about 2 1/2 hours or until meat and vegetables are tender.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

POT ROAST WITH NOODLES

Steps:

• Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
• Meanwhile, place carrots, onion, and garlic, in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
• Combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
• Cover and cook on low for 10-12 hours (high 4-5 hours). Discard bay leaf. Skim off fat.
• Cook noodles according to package directions. Serve mear and vegetables with noodles.

CHINESE POT ROAST

Steps:

• Combine first 4 ingredients, stir well.
• Rub garlic mixture over entire surface of roast.
• Place roast in a large zip-lock plastic bag.
• Combine soy sauce, brown sugar and sherry; pour over roast.
• Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
• Remove roast from marinade, reserving marinade.
• Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
• Bring to a boil; cover, reduce heat and simmer for 2 hours.
• Add potato, carrot 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 and vegetables with gravy.

ASIAN POT ROAST

Steps:

• Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
• Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
• Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
• Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.

CHINESE STYLE STOVE TOP POT ROAST WITH NOODLES

Steps:

• Heat 2 t oil in large Dutch oven over med high.
• Sprinkle roast evenly with five spice powder and salt.
• Add meat to pan; cook 5 min, turning to brown on all sides.
• Add broth and next 6 ingredients to pan; bring to a simmer.
• Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• Remove meat from pan.
• Cover and keep warm.
• Strain cooking liquid through a sieve over a bowl; discard solids.
• Heat the remaining 2 t oil in pan over med high.
• Add mushrooms and carrot to pan; saute 5 minute
• Add bok choy and 4 c reserved cooking liquid to pan.
• Cover and cook 5 min or til bok choy is tender.
• Cook noodles according to pkg directions. Drain.
• Divide noodles evenly among 8 bowls.
• Shred meat with 2 forks; arrange 3 oz meat over each serving.
• Top each serving with 2 T veggies and 1/2 c broth.
• Place 1 bok choy half on each serving.
• Sprinkle each serving with 1 1/2 t green onions.