Here’s a flavorful, tender, and deeply savory Chinese Pot Roast recipe — a fusion of classic slow-cooked beef and rich Chinese flavors like soy, ginger, and star anise. Think of it as an East-meets-West comfort dish, perfect over rice or noodles.
🍲 Chinese Pot Roast (Slow-Braised Beef)
🔸 Ingredients
For the Roast:
-
3–4 lbs (1.5–2 kg) beef chuck roast or brisket
-
Salt & pepper
-
2 tbsp vegetable oil
Aromatics:
-
4 garlic cloves, smashed
-
1 thumb-sized piece of ginger, sliced
-
4 green onions, cut into large pieces
-
2–3 whole star anise
-
1 cinnamon stick
-
1 tsp Sichuan peppercorns (optional for mild numbing spice)
Braising Liquid:
-
½ cup low-sodium soy sauce
-
¼ cup dark soy sauce (for color and richness)
-
¼ cup Shaoxing wine (or dry sherry)
-
2 tbsp brown sugar (or rock sugar)
-
2 cups beef broth or water
🔹 Instructions
1. Sear the Meat:
-
Pat beef dry and season with salt and pepper.
-
In a heavy pot or Dutch oven, heat oil over medium-high.
-
Sear roast on all sides until browned. Remove and set aside.
2. Sauté Aromatics:
-
In the same pot, sauté garlic, ginger, and green onions until fragrant (1–2 minutes).
-
Add star anise, cinnamon, and peppercorns. Cook briefly to toast spices.
3. Deglaze & Braise:
-
Pour in soy sauces, Shaoxing wine, and sugar. Stir to deglaze the pot.
-
Return the beef to the pot and add enough broth to come halfway up the sides of the meat.
-
Bring to a simmer, then cover.
4. Slow Cook:
-
Stovetop: Simmer on low for 2.5–3 hours, turning the beef once or twice.
-
Oven: Bake at 325°F (165°C) for the same time.
-
Slow Cooker: 8 hours on low or 4–5 on high.
5. Finish & Serve:
-
When tender, remove beef and rest 10 minutes before slicing or shredding.
-
Optional: Reduce the braising liquid on the stove to thicken it into a glaze or sauce.
-
Serve with steamed rice, bok choy, or noodles.
🥢 Optional Add-ins (during last 30 minutes):
-
Carrots or daikon
-
Shiitake mushrooms
-
Baby potatoes
-
Napa cabbage
✅ Tips:
-
Use dark soy sauce sparingly — it adds color and umami, but can overpower.
-
This dish gets even better the next day — ideal for meal prep or leftovers.