How To make Chinese Pot Roast
3 lb Chuck roast, 1 1/2 in thick
1 tb Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tb Cornstarch
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.
How To make Chinese Pot Roast's Videos
Chinese beef stew recipe - How to prepare (the authentic way)
The best Chinese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. They cooked by the traditional way, nothing fancy, but did it exceptionally well.
After a few months of not enjoying the beef stew, I am tempting to develop my version since I do not visit Hong Kong very often.
Here is the recipe, following strictly to the original Cantonese flavor.
Serve with a bowl of noodles on the side, and it is heavenly.
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Ignite the Romance: Elevate Your Valentine's Day with a Chinese Dinner
Spice up your Valentine's Day with a delicious Chinese dinner, featuring classic dishes like beef broccoli, egg drop soup, and an Asian salad. Impress your loved one with your culinary skills and create a romantic evening they won't forget. Watch this video for a step-by-step guide on how to make these dishes and add some excitement to your Valentine's Day!
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Asian Fusion Classic Pot Roast Recipe
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Add Salt and black pepper
3 pound boneless chuck roast
1 tsp of cinnamon
1/2 tsp of star anise
1 tsp of paprika
2 tsp of brown sugar
2 TBS of xiaoxing cooking wine
2 TBS of Worcestershire sauce
2 TBS soy sauce
1 TBS of dark soy sauce
1/2 cup of shitake mushroom and 1/2 dried tofu
1 1/2 cup of mix carrot, potaotes, onion, hot chili, green pepper and few bay leaves
1 tsp of coriander seed, few cloves, 1/2 tsp of funnel seed
1 TBS of sesame oil
3-4 cups of any kind of stock
SLOW COOKER KOREAN BEEF | EASY CROCKPOT KOREAN BEEF
Slow cooker Korean beef is tender fall apart beef that has the perfect balance between sweet and savory! It’s so easy, just toss everything into a slow cooker and let it do its job for you. Serve it over rice and some sautéed onions and you have a delicious meal! My boys love it so it’s also kid friendly!????
Slow Cooker Korean Beef
Ingredients
3 lbs beef chuck roast, trimmed and cut into small chunks
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon rice vinegar or white vinegar
4 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons cornstarch
Optional
2 onions
Sesame seeds
Directions
In a bowl combine soy sauce, brown sugar, rice vinegar, garlic and black pepper.
Place beef into a slow cooker.
Pour over sauce mixture and stir to combine.
Cook on high for 6 hours or low for 8 hours or until beef is tender and falling apart.
When beef is tender, mix cornstarch with a 3 tablespoons of cooking liquid to make a slurry. Stir into slow cooker, cover and cook for another 20 minutes.
Meanwhile, heat oil in a pan over medium high heat and sauté onions. Season with a little soy sauce and pepper and cook until browned, about 10 minutes stirring occasionally.
Serve beef with onions over rice and sprinkle with sesame seeds if desired.
An Asian Style Spin on Pot Roast
Looking for an exciting twist on an old standby? Our recipe for asian-style pot roast should be exactly what you're looking for. For the most flavorful results, combine spices and other ingredients with your roast in a Reynolds® Oven Bag, cut six slits in the bag, and then cook to perfection. The oven bag seals in all of the flavor and virtually eliminates clean up!
Make Meal Magic Every Day with Reynolds - For cooking basics and beyond, make all your meals faster or better with great tips and tricks. Visit for more great dinner recipe ideas.
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One Pot Asian Beef Stew with Daikon - 东方炖牛肉
⬇️ Ingredients below ⬇️
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More like a thick soup than a typical Western stew, this Chinese beef stew takes reference from Cantonese cooking and pairs vibrant flavours of daikon and carrots with rich earthy beefy goodness.
We cooked over a stove but go ahead and use a pressure cooker / instant pot to braise the beef chucks quicker.
⬇️ Ingredients here ⬇️
1.4kg Beef chuck (cut into chunks)
2 tbsp Cooking oil
2 Onions (cut into wedges)
1 Knob ginger (smashed)
2 Star anises
2 Cinnamon sticks
2 Bay leaves
4 Cloves
5 Dried chillies (pre-soaked)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Chu hou sauce
1 tbsp Fish sauce
3 tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2 Carrot (peeled and cut into chunks)
Coriander for garnishing
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Full recipe:
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Timestamps:
0:00 Yummy one pot goodness
0:25 Prepare beef for stir fry
0:50 Stir fry ingredients
1:31 Add chicken stock and stew
1:47 Add in daikon and carrots
1:57 Season to taste
2:02 Serve with a bowl of rice