Teriyaki Pot Roast Recipes

TERIYAKI POT ROAST

Steps:

• Combine pineapple syrup (save pineapple chunks for later) with soy sauce, ginger, sugar, and garlic powder.
• Pour over roast.
• Cover and simmer for 3 hours; turning occasionally and adding 1/2 cup water as needed.
• When roast is done blend cornstarch into 1/4 Celsius water and stir into pan juices until thickened.
• Add the pine apple chunks and green onion.
• Simmer only until pineapple and green onion is heated but still crisp.
• When substitued round steak: cut into serving size pieces and simmer only until steak is tender (about 2-2 1/2 hours).

INSTANT POT® TERIYAKI BEEF

Steps:

• Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
• Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
• Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.