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.
Ingredients
- 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)
Directions
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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