Chinese Pot Roast
Experience the flavors of East Asia with this hearty Chinese Pot Roast, a comforting dish that combines tender, slow-braised beef with aromatic spices and a savory-sweet soy sauce-based braising liquid. This recipe transforms a humble beef chuck roast into a melt-in-your-mouth delight, infused with the warm, earthy notes of star anise, cinnamon, and ginger. Simmered alongside hearty chunks of carrots and potatoes, this one-pot wonder is perfect for a cozy family dinner. A splash of sesame oil ties everything together, adding a nutty depth to the rich, glossy sauce. With minimal prep and a long, slow cook, this flavorful pot roast is your go-to for delicious, stress-free comfort food with a Chinese twist.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 0.5 cup soy sauce
- 2 tablespoons dark soy sauce
- 0.333 cup Shaoxing wine (or dry sherry)
- 2 cups beef stock (or water)
- 3 tablespoons brown sugar
- 1 2-inch piece ginger, sliced
- 4 garlic cloves, smashed
- 3 star anise
- 1 cinnamon stick
- 4 scallions, cut into 2-inch pieces
- 2 carrots, sliced into chunks
- 3 medium potatoes, quartered
- 1 teaspoon sesame oil
Instructions
Pat the beef chuck roast dry with paper towels and season lightly with salt and pepper on all sides.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, reduce the heat to medium. Add the ginger slices, smashed garlic, star anise, cinnamon stick, and scallions. Cook for 2-3 minutes until fragrant.
Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Stir in the brown sugar until dissolved.
Return the beef to the pot, then pour in enough beef stock (or water) to almost cover the roast. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer gently for 2 hours, turning the roast every 30 minutes to ensure even cooking.
After 2 hours, add the carrots and potatoes to the pot. Cover and continue to simmer for another 1 hour, or until the vegetables are tender and the beef is fork-tender.
Remove the beef from the pot and let it rest for 10 minutes before slicing. Drizzle in the sesame oil and stir to combine with the braising liquid.
Serve the sliced beef with the vegetables and spoon the rich sauce over the top. Enjoy!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
