Soy-Ginger Pot Roast

Leaves are falling fast in my backyard and we basically have two choices, one is to rake them into piles; the other one is to let them sit for a while and pray that somehow they'll turn to compost magically.  The joy of leaving next to a park is that we always have lots of trees to shade us from the heat of summer, but, comes fall, we complain miserably about the leaves those trees dump on the yard.  Sigh.  

I know what will cheer up my family after a hard weekend chore is this soy-ginger pot roast.  It's a hearty dish with tons of flavor like ginger, soy sauce, onion, garlic, and mushrooms.  I like to buy a good quality of chuck roast for a dish like this because the beef stays moist and fork-tender.  Now, we don't have a tradition like Sunday roast supper, but this surely qualifies it for when the weather starts to get cooler.

Maybe if I cook something like this every weekend, my family would not be so grumpy of doing yard work for hours :)

Soy-Ginger Pot Roast

Serves 4

3 pounds beef chuck pot roast

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons olive oil
1 ½ cups coarsely chopped onion
3 cloves garlic, minced
2 tablespoons grated fresh ginger
16 ounces button mushrooms
1 (14-½ ounce) can reduced sodium beef broth
¼ cup soy sauce
¼ cup snipped fresh cilantro
2 red sweet peppers, cut into 2-inch pieces
Snipped fresh cilantro
Hot cooked egg noodles

Preheat oven to 325F.  Trim fat from meat; season with salt and pepper.  In a large Dutch oven, brown roast on all sides in hot oil over medium-high heat.  Transfer to a plate.

Add onion, garlic and ginger to Dutch oven.  Cook and stir for 5 minutes, or until onion is softened.  Add mushrooms, broth, soy sauce, and the ¼ cup of cilantro.  Return roast to Dutch oven.  Bring to boil, cover, transfer to oven.  Bake for 2 hours.  Add sweet peppers.  Cover; bake for 30 minutes more or until meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm.  Bring liquid in Dutch oven to boiling; reduce heat.  Simmer, uncovered, for 10 to 15 minutes, or until slightly thickened.  Serve sauce with meat and vegetables.  Sprinkle with additional cilantro and cooked noodles.


Source:  Better Homes and Gardens