Great Tastes of Manitoba

Peking Pot Roast

3 hours 30 minutes
Prep: 20 minutes | Cook: 3 hours | Servings: 4-6

Ingredients

  • 2-3 lb (1 – 1.5 kg) Blade roast, blade steak, or bottom chuck roast
  • 1 tsp (5 mL) mustard
  • ½ tsp (2 mL) pepper
  • 4 tbsp (45 mL) Canola oil
  • 1 small Peak of the Market onion, chopped into 1-inch chunks
  • ½ cup (125 mL) soy sauce
  • 2/3 tsp (3 mL) celery seed
  • ½ tsp (2 mL) ginger
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) vinegar
  • 1 cup (250 mL) water

Directions

  1. Rub roast all over with mustard and pepper.
  2. Heat 4 tbsp oil in heavy bottomed pot. Brown the roast/steak all over.
  3. Add remaining ingredients. Bring to a simmer. Cover and cook until very tender – about 3 hours on the stove top.

Pairs well with Santa Cristina Chianti

 

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