My husband made this last night, and it is hands down the best pot roast I have ever had (sorry Mom!).  The flavor was great, and the meat was melt in your mouth tender. 

1  1-2lb. chuck roast
4 potatoes, diced
1 sweet potato, diced
2 cups carrots, diced
1 onion, diced
3 cups dashi stock (dashi powder can be found at the grocery store in the Asian section; follow the directions to make the stock.  If this is unavailable, you can substitue 1.5 cups chicken or beef stock and 1.5 cups water)
2 tbsp. sugar
3 tbsp. mirin (found in the Asian section of the grocery store)
3 tbsp. soy sauce
2 tbsp. vegetable oil
3/4 cup peas

Japanese Style Pot Roast

-Put the oil in a non-stick pot and heat at medium.  Add the chuck roast (trimmed of fat) and cook until each side is brown (2-3 minutes per side)

-Add onion, cook for 2 minutes. 

-Add the remaining veggies (except the peas), and cook for 3 minutes.

-Add the dashi stock (enough to cover the meat and all of the vegetables).

-Bring to a boil.  When the foam comes to the surface, skim it off.

-Add sugar, mirin, soy sauce, in that order, stirring after each addition.

-Bring to a boil again and then transfer to the slow cooker.

-Cook on low for 4 to 6 hours, until the meat reaches an internal temperature of 160 degrees and the veggies are tender.

-During the last 30 minutes of cooking time, add the peas. 


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