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BEEF POT ROAST WITH GINGER AND GARLIC

BEEF POT ROAST WITH GINGER AND GARLIC

This recipe continues to evolve and is one of my most requested. Here’s my latest version

3# chuck roast

Olive oil  for browning

14.5 oz can low sodium beef broth in all

3/4 teaspoon powdered ginger or 1 tablespoon minced fresh ginger

1 generous tablespoon garlic, minced

1/3 cup soy sauce or more to taste

2 large onions, sliced

2 teaspoons cornstarch mixed with l/4 cup cold water

Salt and pepper to taste – go easy on the salt

 

Brown beef in a small amount of oil.  Cover with 1/2 cup broth, ginger, garlic, soy sauce and onion. Cover and simmer about 2-3 hours, until tender, adding broth as needed, about l cup. Remove meat.  Add cornstarch mixture to sauce and stir until thick. Adjust seasonings, adding more if you like. (May need to add a bit more cornstarch dissolved in a small amount of cold water). Serve over noodles or mashed potatoes. You can also roast in oven after browning, at about 300 degrees, covered, until fork tender.

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