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!
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Stove Kine Pot Roast
- 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
- *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.