Grammy's Kitchen · Pot Roast · Chinese Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
4 cooks on www.food.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 26% |
| fat | 1% | 2% |
| aromatics | 22% | 12% |
| sweetener | 1% | 0% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 34% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 garlic clove, minced |
| 1 1/2 teaspoons peeled minced gingerroot | |
| 6 g | 1 teaspoon salt |
| 1/2 teaspoon Chinese five spice powder | |
| 2041 g | 4 -5 lbs good quality boneless pot roast |
| 64 g | 1/4 cup soy sauce |
| 27 g | 2 tablespoons brown sugar |
| 30 g | 2 tablespoons sherry wine |
| 27 g | 2 tablespoons canola oil |
| 355 g | 1 1/2 cups water |
| 510 g | 3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups) |
| 183 g | 3 carrots, peeled and cut into 2 inch pieces |
| 150 g | 1 medium onion, peeled and cut into wedges |
| 16 g | 2 tablespoons cornstarch |
| 59 g | 1/4 cup cold water |
| 300 g | 2 green onions, sliced |
Method: 15 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“DH raved about this robust recipe and can't wait to have it again! I would give this 5 stars had you included pressure cooker directions; I consulted Recipe #514679 because I used a 6-quart Cook's Essentials electric pressure cooker. For pressure c” — a cook, 4★
“This was a deliciously different way to prepare pot roast. The end result was not overly Asian in its taste, but the ginger and five spice added a new depth to to both the roast and the gravy. Thank you for sharing the recipe.” — a cook, 4★