Citrus-ginger pot roast

October 23, 2010

March 30, 2013

Beef chuck pot roast	2 ½ to 3 pounds
Salt & pepper
Cooking oil	2 tablespoons
Onions, medium, sliced and separated into rings	2
Orange juice	1 cup
Carrot, chunked	1 cup
Ginger root, grated (or ginger, ground)	2 teaspoons (1/2 teaspoon)
Garlic	2 cloves
Cornstarch	4 teaspoons
Soy sauce	2 tablespoons

1. Trim fat from the roast.
2. Sprinkle with salt and pepper.
3. In a Dutch oven, brown the roast on all sides in hot oil. Drain.
4. Add onions, orange juice, carrot, ginger, and garlic.
5. Bring to a boil, and then reduce heat to a medium-low.
6. Return roast to pot, cover and simmer for 1 ½ to 2 hours, until tender.
7. Transfer the roast and vegetables to a serving dish.
8. Mix cornstarch and soy sauce together, add to the pot, and stir until it starts to thicken into a bubbly sauce.
9. Cook and stir for 2 minutes more.
10. Pour into gravy boat, and serve aside the roast.

Recommendation: Use a cast iron Dutch oven, if possible. Having fixed this dish numerous times with different types of pots, the roast and vegetables cook better and the gravy thickens perfectly when I use cast iron (thanks to my aunt Kay for the gift!).

Serves: 6 to 8
Time: 2 hours 30 minutes

Recipe from Better Homes & Gardens New Cook Book.