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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® Tips

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)


Step 1

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.

Step 2

PLACE carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.

Step 3

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.

Step 4

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.

Step 5

BAKE about 2 1/2 hours or until meat and vegetables are tender.

Step 6

CUT open top of oven bag carefully. Remember: Always support bag with pan.

Step 7

SERVE roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

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