Asian Pot Roast

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 240 mins

An Asian take on a traditional American favorite.

Pot Roast
Mark Boughton

If you love Asian flavors, you’ll love this pot roast, made with fresh ginger, oyster sauce and Chinese five-spice powder.


1 tablespoon olive oil
1 (3-pound) boneless chuck roast or beef brisket
1 cup onions, chopped
3 carrots, sliced
1 green bell pepper, chopped
6 ounces shiitake mushrooms
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced
2 (28-ounce) cans whole tomatoes, undrained
1 cup water
2 tablespoons oyster sauce
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 teaspoons Chinese five-spice powder


  1. Heat oil in a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Drain fat, reserving 1 tablespoon.
  2. Add onion, carrots, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add remaining ingredients. Bring mixture to a boil.
  3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
  4. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.

—Recipe by Tracey Ceurvels, a food writer in New York City.



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