Stove Kine Pot Roast

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STOVE-KINE-POT-ROAST

Well, this has been my craving for the week. I came up with this recipe a few weeks ago and boy am I happy that it is now on one of my top 10 creations.

Over the past years I have tried to come up with different ways to make a flavorful and moist pot roast. The stove top method really is the only way to go in my opinion. I was mistaken by trying to create a mouthwatering pot roast in the oven.

This recipe does take a little nurturing and time. Once you have made this recipe, I am sure you will agree, NO MORE OVEN! ENJOY!

STOVE-KINE-POT-ROAST-Recipe
Rate This Recipe:
5 from 1 vote

Stove Kine Pot Roast

Well, this has been my craving for the week. I came up with this recipe a few weeks ago and boy am I happy that it is now on one of my top 10 creations.
Over the past years I have tried to come up with different ways to make a flavorful and moist pot roast. The stove top method really is the only way to go in my opinion. I was mistaken by trying to create a mouthwatering pot roast in the oven.
This recipe does take a little nurturing and time. Once you have made this recipe, I am sure you will agree, NO MORE OVEN! ENJOY!
Posted By: Caroline’s Food Creations Blogspot
Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Cuisine Hawaiian, Local
Calories 3736 kcal

Ingredients
  

  • 5- 9 lbs. Pot roast (boneless chuck)
  • 2 packets McCormick's pot roast seasonings
  • sprinkle of Nori's or hawaiian salt
  • to taste pepper
  • beef base (better than bouillon)
  • 6-8 cloves garlic
  • 2 tablespoons sherry cooking wine
  • 1/4 onion chopped
  • 3-4 potatoes cubed
  • 4 stalks celery chunked
  • small bag baby carrots
  • 1 whole onion cut in wedges
  • 1 tray mushrooms (optional)
  • mochiko flour/ water for thickening (found in local and asian markets

Instructions
 

  • *optional to sprinkle roast with flour and brown on 2 sides in a pot, drain oil.
  • Cover roast with water, add 2 packets of seasoning, little salt, garlic cloves & chopped onion.
  • Add sherry and few tablespoons of the bouillon. Do it accordingly to your taste. If to salty you can always add water..  
  • Bring to boil, simmer for approx. 2 hours until tender.
  • Take it out of the pot and set aside.
  • To the seasoned water add potatoes, carrots, celery & onion wedges.
  • Simmer low for approx. 45 minutes until tender.
  • Take out the vegetables from the broth. Set aside in a baking dish for serving.
  • Add about 1/8 c. mochiko in a bowl and water to create a  thin paste.
  • Turn broth on medium heat and slowly add mochiko paste slowly, a little at a time because it takes a few minutes to thicken. Keep doing so until the gravy is as thick as you want it to be.  
  • When the gravy is ready return the roast to a simmer, until ready to serve.

How To Serve:

  • Serve over hot rice and Hawaiian sweet bread on the side.

Nutrition

Calories: 3736kcalCarbohydrates: 127gProtein: 514gFat: 116gSaturated Fat: 43gPolyunsaturated Fat: 6gMonounsaturated Fat: 48gCholesterol: 1474mgSodium: 1852mgPotassium: 10802mgFiber: 18gSugar: 9gVitamin A: 905IUVitamin B1: 2mgVitamin B5: 17mgVitamin C: 139mgCalcium: 555mgIron: 52mg
Keyword stovetop, pot roast, beef, stew, roast recipe, flavorful roast,
Tried this recipe?Let us know how it was!
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