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Ingredientes
- 1 (3 lb.) beef chuck pot roast, cut 2 inches thick
- 4 green onions, thinly sliced
- 1/4 c. soy sauce
- 1/4 c. vinegar
- 2 tbsp. water
- 2 tbsp. honey
- 1 teaspoon grnd ginger
- 1 clove garlic, chopped
- 1/4 c. cool water
- 1 tbsp. cornstarch
Direcciones
- Trim excess fat from pot roast. Use the tines of a large fork to pierce the meat on both sides. Place the meat and onions in a plastic bag. Place the bag in a 12 x 7 1/2 x 2 inch baking dish. Stir together soy sauce, vinegar, 2 Tbsp. water, honey, ginger, and garlic. Pour over the meat and onions in the plastic bag. Close bag. Marinate several hrs or possibly overnight in the refrigerator, turning occasionally.
- Remove meat, onions, and marinade from the plastic bag and place in the baking dish. Cover with vented clear plastic wrap. Cook on 100% power (high) for 5 min. Cook, covered, on 50% power (medium) for 30 min. Turn roast over. Cover with vented clear plastic wrap. Cook on medium about 20 min or possibly till meat is tender. Remove meat from the baking dish. Let stand covered with foil for 10 min.
- Meanwhile, skim fat from juices. Measure 1 c. juices; return to the baking dish. Stir together 1/4 c. cool water and cornstarch. Stir into juices. Cook, uncovered, on high for 4-6 min or possibly till thickened and bubbly, stirring each minute till the mix starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. To serve, thinly slice meat. Spoon some thickened marinade on top of meat. Pass remaining marinade. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 177 | 54% |
| Total Fat 19.59g | 24% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 409mg | 17% |
| Potassium 276mg | 8% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.72g | 2% |
| Protein 30.09g | 48% |
