Ginger Pot Roast Recipes

POT STICKER: GINGER PORK

Steps:

• In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
• In a medium stock pot, boil 2 quarts of water.
• Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.
• Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
• When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.

PERFECT POT ROAST

Steps:

• Preheat the oven to 325ºF.
• Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
• Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
• Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
• Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
• Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
• Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
• Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
• Skim off any fat that has risen to the top.
• Purée the braising liquid in a blender.
• To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
• Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
• Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
• To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
• Variations: Tipsy Pot Roast
• In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

GINGER POT ROAST

Steps:

• Preheat oven to 350°F.
• Season pork with salt.
• Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
• Remove pork, set aside.
• Add onion, garlic and ginger, cook over medium heat until lightly browned.
• Add all spices and toast until fragrant.
• Deglaze with ginger beer and chicken stock.
• Add molasses, bring up to a simmer.
• Add pork, cover pot with lid and place in oven.
• Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
• Turn pork over half way through cooking.
• Once pork is tender, remove from pot.
• Remove fat cap, divide meat into 2 inch pieces and set aside.
• With a fine strainer, pour liquid into a large wide-based pot.
• Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
• Glaze pork in sauce before serving.

ROAST BEEF WITH GINGER AND JUS

Steps:

• Preheat oven to 500 degrees F.
• Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
• Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
• Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
• To serve, slice the beef thinly and spoon warm sauce over top.
• Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.

GINGERSNAP POT ROAST

Steps:

• 1. Roll meat in flour.
• 2. Brown on all sides in a pot (not Teflon coated pot).
• 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
• 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
• 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
• 6. Let meat simmer for 2-3 hours.
• 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
• 8. Put liquid back into pot.
• 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
• 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
• 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.

ASIAN POT ROAST IN AN INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
• Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
• Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

GINGER POT ROAST

Steps:

• Preheat oven to 350F. Season pork with salt. Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes. Remove pork, set aside. Add onion, garlic and ginger, cook over medium heat until lightly browned. Add all spices and toast until fragrant. Deglaze with ginger beer and chicken stock. Add molasses, bring up to a simmer. Add pork, cover pot with lid and place in oven. Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours. Turn pork over half way through cooking. Once pork is tender, remove from pot. Remove fat cap, divide meat into 2 inch pieces and set aside. With a fine strainer, pour liquid into a large wide-based pot. Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon Glaze pork in sauce before serving.

" SAILORS CHOICE " GINGER POT ROAST

Steps:

• A. Brine soak.
• Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
• Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
• Remove meat from brine, discard brine, return beef to pressure cooker.
• B. Pressure-cooking steps.
• Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don't omit.
• Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
• As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
• After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
• At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
• Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
• Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
• Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.