Ginger Pot Roast Recipes

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

GINGERSNAP POT ROAST

Steps:

• Trim fat from roast. Cut if necessary to fit crock-pot.
• In large skillet brown roast on all sides in hot oil.
• In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
• In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
• Pour gingersnap mixture over meat.
• Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

GINGER POT ROAST

Steps:

• Preheat oven to 350°F.
• Season pork with salt.
• Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
• Remove pork, set aside.
• Add onion, garlic and ginger, cook over medium heat until lightly browned.
• Add all spices and toast until fragrant.
• Deglaze with ginger beer and chicken stock.
• Add molasses, bring up to a simmer.
• Add pork, cover pot with lid and place in oven.
• Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
• Turn pork over half way through cooking.
• Once pork is tender, remove from pot.
• Remove fat cap, divide meat into 2 inch pieces and set aside.
• With a fine strainer, pour liquid into a large wide-based pot.
• Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
• Glaze pork in sauce before serving.

GINGER POT ROAST

Steps:

• Preheat oven to 350F. Season pork with salt. Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes. Remove pork, set aside. Add onion, garlic and ginger, cook over medium heat until lightly browned. Add all spices and toast until fragrant. Deglaze with ginger beer and chicken stock. Add molasses, bring up to a simmer. Add pork, cover pot with lid and place in oven. Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours. Turn pork over half way through cooking. Once pork is tender, remove from pot. Remove fat cap, divide meat into 2 inch pieces and set aside. With a fine strainer, pour liquid into a large wide-based pot. Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon Glaze pork in sauce before serving.

ROAST BEEF WITH GINGER AND JUS

Steps:

• Preheat oven to 500 degrees F.
• Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
• Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
• Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
• To serve, slice the beef thinly and spoon warm sauce over top.
• Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.

GINGERSNAP POT ROAST

Steps:

• 1. Roll meat in flour.
• 2. Brown on all sides in a pot (not Teflon coated pot).
• 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
• 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
• 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
• 6. Let meat simmer for 2-3 hours.
• 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
• 8. Put liquid back into pot.
• 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
• 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
• 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.

SLOW-COOKER GINGER BEEF ROAST

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

GINGER BEEF ROAST - CROCK POT

Steps:

• Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
• Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
• Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
• Cover and cook on Low heat setting 8-9 hours.
• Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.

" SAILORS CHOICE " GINGER POT ROAST

Steps:

• A. Brine soak.
• Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
• Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
• Remove meat from brine, discard brine, return beef to pressure cooker.
• B. Pressure-cooking steps.
• Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don't omit.
• Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
• As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
• After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
• At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
• Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
• Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
• Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.

GINGER ALE ROAST BEEF

Steps:

• Coat roast with flour, and reserve flour that doesn't stick to step 2, and place roast in slow cooker.
• Combine remaing ingredients along with leftover flour in a large bowl, and mix well.
• Pour the sauce over roast.
• Cover and cook on low 8-10 hours, or until roast is tender.