Pot Roast Braised in Ginger Plum Sauce
Succulent, tender, and bursting with bold Asian-inspired flavors, this Pot Roast Braised in Ginger Plum Sauce is the ultimate comfort food with a twist. Featuring a hearty beef chuck roast seared to perfection and slow-braised in a rich sauce made from sweet plum preserves, tangy rice vinegar, savory soy sauce, and aromatic fresh ginger, every bite is a harmony of sweet, savory, and umami goodness. Vegetables like carrots and red potatoes cook alongside the roast, soaking up the glossy, spiced sauce infused with whole star anise, for a meal that’s as nourishing as it is flavorful. Perfect for cozy gatherings or special occasions, this dish pairs beautifully with a drizzle of the decadent pan sauce and a sprinkle of fresh cilantro for a vibrant finish. Easy to prepare yet utterly unforgettable, this pot roast recipe is guaranteed to elevate your dinner table.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 tablespoons Fresh ginger
- 1 cup Plum preserves
- 0.25 cup Soy sauce
- 2 cups Beef broth
- 2 tablespoons Rice vinegar
- 1 piece Whole star anise
- 4 medium Carrots
- 6 small Red potatoes
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Sear the beef roast for 4-5 minutes on each side until golden brown. Remove the roast and set aside.
Peel and thinly slice the onion. Mince the garlic and grate the fresh ginger. Set these aside.
Reduce the heat to medium. Add the sliced onions to the pot and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the plum preserves, soy sauce, beef broth, rice vinegar, and the whole star anise to the pot. Stir well to combine.
Return the seared beef to the pot, ensuring it is partially submerged in the sauce.
Peel and cut the carrots into 2-inch pieces. Halve the red potatoes. Add them around the beef in the pot.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the beef is fork-tender.
Remove the pot from the oven. Discard the star anise. Transfer the beef, carrots, and potatoes to a serving platter.
Skim any excess fat from the surface of the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the pot roast topped with fresh cilantro and drizzle the sauce over the meat and vegetables. Enjoy!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 24.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1549 mg | 33% | |
*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.
