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Chinese Five-Spice Pot Roast

Beef
Serves8
Prep0:30
Baking time3:00
Total3:45
Meat Dishes & Casseroles

Ingredients

Gravy

Directions

1.

PREHEAT oven to 325 F.

2.

HEAT oil in a Dutch oven over medium-high heat; ADD roast; BROWN on all sides, about eight minutes.

3.

ADD beef broth, soy sauce, garlic, and five spice powder.

4.

BRING to a gentle boil; REMOVE from heat; COVER with a tight-fitting lid (*see note).

5.

BAKE until tender, about 3 hours; TURN roast 1 or 2 times; REMOVE to cutting board when done.

Gravy

1.

SKIM fat from liquid in pot; DISCARD; BRING liquid to a gentle boil.

2.

MIX cold water with cornstarch until blended; WHISK into liquid, STIRRING constantly; BOIL until slightly thickened, about two minutes.

THINLY SLICE meat across grain, arrange on serving platter and spoon gravy over; SPRINKLE with scallions.

If lid does not fit tightly, cover first with foil and then with lid.

From Photo album

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 554 Calories; 42g Fat (68.9% calories from fat); 41g Protein; 1g Carbohydrate; trace Dietary Fiber; 148mg Cholesterol; 515mg Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.