Asian-Style Pot Roast
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes at 325°F
- Servings: 8
- Course: Main Dish
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.
Reynolds Kitchens tip
Try out this delicious spin on a classic dish and be sure to make it with an oven bag. The bag helps seal in the moisture and flavors so you’ll end up with a juicy, tender and not to mention tasty pot roast! Plus, cleanup will be a breeze because there won’t be a baked-on mess to soak and scrub later.
- 2 tablespoons all-purpose flour
- 3 medium carrots, peeled and sliced
- 1 cup beef broth
- 4 shallots, peeled sliced
- 1/4 cup soy sauce
- 2 tablespoons grated fresh ginger or 1 teaspoon ground ginger
- 1 tablespoon honey
- 3 cloves garlic, minced
- 3 pounds beef chuck pot roast, trimmed of fat
- 4 cups hot cooked rice
- Chopped green onions and/or sesame seeds (optional)
PREHEAT oven to 325°F. Do not exceed 400°F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
PLACE carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
CLOSE bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
PLACE pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
BAKE about 2 1/2 hours or until meat and vegetables are tender.
CUT open top of oven bag carefully. Remember: Always support bag with pan.
SERVE roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
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