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Saturday, October 23

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
Orange juice
1 cup
Carrot, chunked
1 cup
Ginger root, grated
(or ginger, ground)
2 teaspoons
(1/2 teaspoon)
2 cloves
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.


    1. It didn't make enough gravy, which was so awesome I wanted to eat it on everything. But man this was so good and so easy.

    2. Delighted that you enjoyed the dish! This has long been one of my favorites, and I agree completely about the gravy!