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
2 cup chopped fresh cilantro
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
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