• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Asian Pot Roast with Vegetables

January 27, 2009 | Meat & Poultry, Technique

I discovered an old Ming Tsai recipe for an Asian type of pot roast yesterday, so I did my own version of this for dinner last night. Before I detail that recipe, let me explain the garlic clove in this picture. The center sprout in garlic – which is sometimes white and sometimes is turning green and beginning to push its way out the end – is called the germ. It can cause some bitterness in the garlic flavor and some claim it’s responsible for any garlic digestion difficulties. Fortunately, you can easily remove it by slicing the garlic clove lengthwise and pulling the germ out of the two halves. You’ll be left with cloves that look like this:For the roast I prepared 4 cloves, first removing the germ, then thinly slicing them (a rough chop would do also.) Next I sliced about 2 cups of leeks, using only the white and light green parts. Leeks can be full of sand, so make sure to slice them first, then rinse them out. Here’s the roast – this is a bone in rump roast from Sun Prairie Beef and part of the reason I wanted to do a slow cooking preparation on this is because of the limited fat marbling throughout the roast. A slow braise would help tenderize it.Instead of the usual salt and pepper, I put together an Asian spice rub blend including ginger, cumin, coriander, cinnamon, and pepper. I gave the meat a good coating of the rub before searing it. I also threw any extra into the pot to cook with the meat. If you don’t have a Dutch oven, add it to your wish list. There really isn’t a good substitute for it, as the heavy cast iron holds heat incredibly well, the heavy lid helps keep all the moisture inside during a long braise, and the enameled inside makes for easy cleanup. I seared the roast on all sides until I achieved this gorgeous caramelized brown color. It adds flavor as well as sealing in juices. While the roast was searing, I prepared the other ingredients to add to the pot – red wine, teriyaki sauce, brown sugar, and chili sauce. It all went into the pot, along with the leeks and garlic and a cup of diced tomatoes. I brought the whole thing to a boil (covered) and then put it in a 325 degree oven for 3 hours. During the last half hour I removed the meat and strained the cooking liquid (discarding the solids). I sliced the meat and returned it to the pot along with some sliced carrots, red pepper, and green onion. After another 20 minutes everything was perfectly cooked and I quickly thickened the sauce before serving. I know I’ve talked about my love of this long grain wild rice – just thought I’d show you how lovely it looks when it’s cooked. This was a perfect bed for the Asian roast and vegetables.

Asian Rump Roast
Serves 4

2 pounds rump roast, trimmed
1/2 tablespoon black pepper
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 tablespoon ginger
1/2 tablespoon cinnamon
1/2 teaspoon ground red pepper
2 tablespoons extra virgin olive oil, or canola oil
2 cups leeks, sliced
4 cloves garlic, sliced
1 cup diced tomatoes
4 cups red wine
1 cup teriyaki sauce
1 tablespoon brown sugar
1 tablespoon chili sauce, more or less to taste
4 large carrots, sliced
2 red bell peppers, chopped
4 green onions, sliced into 1″ pieces
2 tablespoons cornstarch, mixed into 2 T water

Preheat oven to 325 degrees F. Heat a large Dutch oven over high heat. While pot is heating, combine pepper, cumin, coriander, ginger, cinnamon and red pepper, and rub into all sides of the rump roast. Add the olive oil to the pot and sear the roast until browned on all sides, about 2 minutes per side. Add leeks, garlic, tomatoes, red wine, teriyaki sauce, brown sugar, and chili sauce to the pot. Cover, bring to a boil, then place in the oven to cook for 3 hours, turning roast every hour. Remove meat from the pot and strain solids from the cooking liquid. Discard solids and return liquid to the pot. Slice the pot roast and return it to the cooking liquid along with the carrots, red peppers and green onions. Cover and return to the oven to cook another 20 minutes. Remove from oven and place over high heat on the stove. Add slurry of cornstarch, stirring to prevent lumps, and continue stirring until the sauce is slightly thickened. Serve over rice or potatoes.

Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • beast and bottle denver pork tostados
  • opus denver asparagus salad
  • squeaky bean denver salmon with radishes 1
  • Valentine's Menu
  • row 14 grilled avocado vegetarian entree
  • steubens blackened chicken club
  • yaxche playa del carmen 9 flaming drinks

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School