Oriental-Flavored Pot Roast: A Refreshing Spin on a Cherished Weekend Meal

In the cozy landscape of memories, pot roast often evokes family dinners, kinship’s warmth, and winter’s snug touch. This dish, often the star during holidays and festive seasons, typically basks in the classic notes of red wine, herbs, and tomatoes. Yet, as we tread on a culinary voyage, why not introduce an Oriental-flavored pot roast, a blend echoing my Asian heritage?

Why This Pot Roast Sings An Asian Tune

This Oriental-tinged pot roast boasts familiar beginnings – the substantial, boneless chuck roast is masterfully seared, only to be lovingly braised in a rich beef broth. The twist emerges in the form of Shaoxing wine – a gem in the Asian culinary world (although, dry sherry serves as a wonderful substitute).

The introduction of ginger, vibrant scallions, and the savory splash of soy sauce doesn’t overpower; instead, it gently elevates the dish to achieve an umami-packed wonder. It’s like tasting comfort with a side of adventure. And while you could pair it with potatoes or noodles, serving this pot roast atop a bed of fluffy rice seals the deal for me. This revamped version earned rave reviews in my household, especially during a recent dinner gala. It’s time you whisked your taste buds away!


  • 4 pounds boneless beef chuck roast (about 1.8 kg)
  • 2 tablespoons of either vegetable or canola oil
  • 3 mashed ginger slices
  • 2 medium-sized onions, gracefully sliced
  • 5 peeled garlic cloves, giving a smashing appearance
  • 2 cups aromatic beef stock
  • 1/3 cup of either shaoxing wine or its alternative, dry sherry
  • 3 tablespoons regular soy sauce
  • 1 tablespoon deep-flavored dark soy sauce
  • 2 teaspoons crystalline sugar
  • 5 medium, vibrant carrots
  • 3 scallions, snipped into 2-inch lengths
  • 1 1/2 tablespoons cornstarch, merged with ¼ cup water

Culinary Steps:

1. Begin by patting the beef dry with care. In a broad skillet or Dutch oven, warm the oil on a moderate flame. Lay the roast, allowing it to sear for a golden 5 minutes on each facet.

2. Introduce the ginger, letting it infuse for 2 aromatic minutes. In succession, introduce onions, garlic, beef stock, wine, the duo of soy sauces, and sugar. Let it ascend to a boil before romancing the flame to its lowest, encapsulating the blend, and letting it simmer for a dreamy 1 hour and 30 minutes.

3. With the passage of time, let the carrots join this flavorful symphony. Another hour’s simmer later, fold in the scallions and the cornstarch potion. Let the magic thicken, with occasional stirs, until the scallions render their tenderness (typically 2-3 moments). Unveil and serve your masterpiece!

Extra Note:

Beyond the sensory delight, this pot roast, rich in protein and laced with aromatic herbs, offers a nourishing touch. Ginger, known for its myriad health benefits including anti-inflammatory properties, further enhances this dish. Relish not just the flavors but also the wellness packed into every bite. Enjoy your culinary trip through the Orient!

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