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Asian Pot Roast: A New Take on a Classic Sunday Dinner

Sarah
  • 180 minutes
  • Serves 6

INGREDIENTS

4 lb

Beef chuck, boneless roast

5

Carrots, medium

5 cloves

Garlic

3

slices Ginger

2

Onions, medium

3

Scallions

2 cups

Beef stock

3 tbsp

Soy sauce

1 tbsp

Soy sauce, dark

1 1/2 tbsp

Cornstarch

2 tsp

Sugar

2 tbsp

Vegetable or canola oil

1/3 cup

Shaoxing wine or dry sherry