Rating: 4 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
cook:
15 mins
bake:
2 hrs 30 mins
total:
3 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 11g; cholesterol 111mg; saturated fat 3g; carbohydrates 27g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 44g; vitamin a 153.3IU; vitamin c 27.9mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 12.3mg; vitamin b6 1.1mg; folate 47.1mcg; vitamin b12 3.2mcg; sodium 855mg; potassium 901mg; calcium 48mg; iron 4.9mg.
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