asian-style pot roast

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• 3 medium carrots, peeled and sliced
• 1 cup beef broth
• 4 shallots, peeled and sliced
• 1/4 cup soy sauce
• 2 tablespoons grated fresh ginger
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 (3 pound) beef chuck pot roast, trimmed of fat
• 4 cups hot cooked rice
• chopped green onions and/or sesame seeds (optional)

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


• preheat oven to 325 degrees f. do not exceed 400 degrees f. add flour to a reynolds® large oven bag. shake. place bag in a roasting pan at least 2 inches deep.
• place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. gently squeeze to blend. add meat to bag.
• close bag with tie (found inside package). holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. tuck ends of bag in pan.
• place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. bag should not hang over pan.
• bake about 2 1/2 hours or until meat and vegetables are tender.
• cut open top of oven bag carefully. remember: always support bag with pan.
• serve roast, vegetables, and cooking liquid over hot cooked rice. garnish with green onions and/or sesame seeds, if desired.