Switch up your typical pot roast routine with this soul-warming dinner recipe. Bake the pot roast in a soy-ginger beef broth mixture for a succulent Asian-inspired entree.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°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.

  • 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.

  • 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

391 calories; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 111 mg cholesterol; 855 mg sodium. 901 mg potassium; 27 g carbohydrates; 3 g fiber; 5 g sugar; 44 g protein; 0 g trans fatty acid; 153 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 47 mcg folate; 3 mcg vitamin b12; 48 mg calcium; 5 mg iron;

Reviews (2)

15 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I made this very good. I will make it again and add more ginger ,cilantro and thicken the broth before serving.
Rating: Unrated
Made tonight. Husband loves it. I would add more beef broth to end up with more gravy.
Rating: Unrated
This is my family's favorite pot roast recipe!