Asian Beef Pot Roast
Makes 4 to 6 servings

2 pounds boneless grass-fed beef chuck roast

1 tablespoon oil

1 medium onion, chopped

2 carrots, chopped

1 green bell pepper, chopped

6 ounces mushrooms, wiped clean and cut in half

3 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

2 cans (28 ounces) whole tomatoes

2 tablespoons oyster sauce

1 teaspoon red pepper flakes

2 teaspoons Chinese

five-spice powder

1

2 cup chopped fresh cilantro
1

4 cup toasted sesame seeds

1. In a 5-quart heavy pot or Dutch oven, heat the
oil over moderately high heat until hot but not
smoking. Brown roast on all sides.

2. Transfer meat to a plate and pour off all but a
tablespoon of fat.

3. Return pot to heat and add onion, carrots, bell
pepper and mushrooms. Cook over moderate heat,
stirring, about 5 minutes.

4. Add garlic and ginger and cook, stirring, 1
minute, until fragrant. Stir in tomatoes, oyster
sauce, red pepper flakes, and Chinese five-spice
powder.

5. Bring mixture to a boil. Add meat and simmer,
covered, turning roast over halfway through cooking
time, for about 3 hours or until meat is tender.

6. Let meat stand about 10 minutes before slicing.
Cut crosswise into 1

2-inch-thick slices and arrange on a platter. Spoon
vegetables and sauce over meat and garnish with
cilantro and toasted sesame seeds.
– Whole Foods Market

Per serving (based on 6): 470 calories, 32 grams
protein, 15 grams carbohydrates, 7 grams sugar, 32
grams fat, 103 milligrams cholesterol, 518 milligrams
sodium, 5 grams dietary fiber