Soy-Ginger Pot Roast

5 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 15 mins
  • Bake: 2 hrs 30 mins 325°F
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Soy-Ginger Pot Roast
pounds beef chuck pot roast
teaspoon kosher salt
teaspoon ground black pepper
tablespoons olive oil
1 1/2
cups coarsely chopped onion
cloves garlic, minced
tablespoons grated fresh ginger
14 1/2 ounce can reduced sodium beef broth
cup soy sauce
cup snipped fresh cilantro
red sweet peppers, cut into 2-inch pieces
Hot cooked egg noodles
  1. Preheat oven to 325 degrees F. Trim fat from meat; season with salt and black pepper. In a large Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
  2. Add onion, garlic, and ginger to Dutch oven. Cook and stir for 5 minutes or until onion is softened. Add mushrooms, broth, soy sauce, and the 1/4 cup cilantro. Return roast to Dutch oven. Bring to boiling. Cover; transfer to oven. Bake for 2 hours. Add sweet peppers. Cover; bake for 30 minutes more or until meat and vegetables are tender.
  3. Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with additional cilantro. Serve with cooked noodles.
Nutrition Facts (Soy-Ginger Pot Roast)
    Per serving:
  • 391 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 111 mg chol.,
  • 855 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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