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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, and pierce the meat on both sides with the tines of a large fork. Place the meat and onions in a plastic bag. Place bag in a baking dish. Stir together soy sauce, vinegar, 2 Tbsp. of water, honey, ginger, and garlic, and pour over meat and onions in the plastic bag. Close bag and marinate several hrs or possibly overnight in the refrigerator, turning occasionally. Remove mat, onions, and marinade from the plastic bag and place in the baking dish. Cover with vented clear plastic wrap and cook on 100% power (high) for 5 min. Cook, covered, on 50% (medium) power for 30 min. Turn roast over. Cover with vented clear plastic wrap and cook on medium for 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 to 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 atop meat and 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% |
