You are here: Home » Recipes » Asian Pot Roast Asian Pot Roast Kitchen Tested Yield 8 servings Prep 10 mins Cook 240 mins An Asian take on a traditional American favorite. Mark Boughton PrintEmail If you love Asian flavors, you’ll love this pot roast, made with fresh ginger, oyster sauce and Chinese five-spice powder. Ingredients 1 tablespoon olive oil1 (3-pound) boneless chuck roast or beef brisket1 cup onions, chopped3 carrots, sliced1 green bell pepper, chopped6 ounces shiitake mushrooms3 cloves garlic, minced1 (1-inch) piece fresh ginger, minced2 (28-ounce) cans whole tomatoes, undrained1 cup water2 tablespoons oyster sauce1/2 teaspoon salt1 teaspoon red pepper flakes1 1/2 teaspoons Chinese five-spice powder Instructions 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. 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. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time. 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.