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Chinese Pot Roast




Source of Recipe


redbook


List of Ingredients




1 c beef broth
1/3 c reduced sodium soy sauce
¼ c dry sherry
3 tbl flour
2 tbl brown sugar
1 lg onion, chpped
1 tbl chopped fresh ginger
1 tbl chopped garlic
½ tsp five spice powder
1 4lb boneless beef shoulder pot roast, tied
2 scallions, sliced on diagonal

Recipe



In 5 qt or larger crockpot, whisk broth, soy sauce, sherry, flour and brown sugar until flour and sugar are blended. Stir in onion, ginger, garlic and five spice powder. Add beef roast.
Cover and cook on high for 5 hrs or for 10 hrs on low, until fork tender. Remove meat to cutting board and cover with foil. Let sit 10 minutes.
Thinly slice beef. Place on serving platter. Spoon the gravy from the cooker over slices. Sprinkle with scallions. Serve with rice.

8 servings