Mongolian Pot Roast
Chuck roast was on sale, but we didn’t want the same old pot roast. So we adapted our recipe for Mongolian Beef and it turned out delicious! Easy to fix, too.
2 chuck roasts, about 2 pounds each
¼ cup peanut oil
1 tablespoon sesame seed oil
¼ cup sherry
¼ cup soy sauce
1 tablespoon ground ginger or 3 tablespoons fresh grated
1 green pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 scallions, sliced
3 cloves garlic, minced
3 tablespoons sugar
2 tablespoons rice vinegar
¼ cup soy sauce
½ cup sherry
½ cup hoisin sauce
1 cup chicken or beef stock
red chili paste to taste (optional)
½ cup cornstarch
Equipment: Large Ducth oven with lid
Natural gas stovetop and oven
Serves 8 to 10.
Place the roasts side by side in a non-reactive pan. Mix together the two oils, sherry, ¼ cup soy sauce, and ginger and pour over the roasts. Cover and marinate in the refrigerator overnight, turning several times.
Preheat oven to 300 degrees.
Place the Dutch oven on the stovetop over high heat. Remove the roasts from the marinade and sear on both sides quickly and remove. Reduce the heat to medium and add the peppers, scallions, and garlic and saute for 5 minutes.
Mix together the remaining ingredients except the cornstarch and add to the pot. Stir well, scraping the good fried bits from the bottom of the pan. Add the roasts to the pot along with the reserved marinade. Cover and cook in the oven for 2½ hours.
Mix the cornstarch with just enough water to make it pourable and whisk into the hot liquid in the cooking pot. Cover, reduce the heat to 250 degrees, and cook 20 to 30 minutes or until the sauce has thickened.
Serve slices of the pot roast with steamed rice or Asian noodles and steamed fresh broccoli and lots of that lovely Mongolian sauce!