Soy Ginger Pot Roast Recipes

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SOY-GINGER POT ROAST



Soy-Ginger Pot Roast image

My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup honey
3 tablespoons cider vinegar
3 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon ground mustard
1 large onion, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 489 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1256mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.

ROAST CHICKEN WITH GINGER AND SOY SAUCE



Roast Chicken With Ginger and Soy Sauce image

Provided by Moria Hodgson

Categories     dinner, main course

Time 1h25m

Number Of Ingredients 5

1 3-to-4 pound chicken, including liver, heart and gizzards Juice
3 lemons
4 slices fresh ginger
5 cloves garlic, peeled
1/2 cup tamari soy sauce

Steps:

  • Wipe the chicken dry with paper towels. Place in a Romertopf, a clay pot with a tight-fitting lid, and squeeze on the juice from the lemons. Place the lemon skins inside the cavity.
  • Place a slice of ginger and a garlic clove between the wing joints and between where the leg joins the chicken. Place a clove in the cavity.
  • Sprinkle with soy sauce. Slice liver, heart and gizzards and place around the chicken
  • Cover the Romertopf and put into a cold oven. Turn the oven to 425 degrees and roast the chicken for an hour. Take the lid off and brown for 15 minutes.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 762 milligrams, Sugar 1 gram, TransFat 0 grams

GINGER POT ROAST



Ginger Pot Roast image

Make and share this Ginger Pot Roast recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 lbs pork, picnic shoulder bone-in
2 tablespoons vegetable oil
1 large onion, peeled and quartered
4 garlic cloves, smashed
2 tablespoons ginger, smashed
3 cinnnamon sticks
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon fennel seed
1/2 teaspoon cumin
2 bay leaves
2 (355 ml) bottles ginger beer
1 -2 cup chicken stock
2 tablespoons molasses
salt

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.

" SAILORS CHOICE " GINGER POT ROAST



I conjured this version of a Ginger Pot Roast "from the hip" (picture the mad chemist in his kitchen) very tasty and a small contribution to the vast Zaar network. Ginger pot roast was a common mealtime choice in the Navy and was always a welcomed favorite after a long day of work. This variation has a subtle hint of sweetness from the cola and carrots that are incorporated into pan juices; although you could skip this and dig into one of the other hundreds of pot roast recipes, I strongly urge you throw caution to the wind and put this to the test. Great with beef or venison. Review steps before prepping to save time. Prepared with my pressure cooker - It can easily be adapted for a pan or crock.

Provided by Chuckwagon

Categories     One Dish Meal

Time 3h

Yield 6 serving(s)

Number Of Ingredients 20

2 -3 lbs chuck roast
1 carrot, minced
1 tablespoon gingerroot, fresh Minced
2 tablespoons instant minced onion
2 garlic cloves, rough chop
1 tablespoon black pepper, coarse
1 teaspoon ground coriander
3/4 teaspoon nutmeg
2 cups water
1 cup orange juice
1/2 cup white vinegar
1 tablespoon Worcestershire sauce
3/4 cup cola
3 -4 carrots, thick cut 3/4 inch pieces
3 cups green beans, Fresh and uncut
4 potatoes, Un-peeled & cut length wise into 3/4 thick pucks (Red or thin skin)
2 tablespoons flour (for gravy) (optional)
1 cup orange juice (optional)
1 tablespoon Worcestershire sauce (optional)
2 tablespoons salt

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.

Nutrition Facts : Calories 577.9, Fat 30.2, SaturatedFat 12.1, Cholesterol 104.3, Sodium 2487.8, Carbohydrate 43.5, Fiber 6.9, Sugar 11, Protein 32.8

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE



Rib Eye Steaks with a Soy and Ginger Marinade image

This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.

Provided by William Anatooskin

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
¼ cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
½ teaspoon sesame oil
¼ teaspoon hot pepper sauce
½ cup beer
4 (10 ounce) beef rib eye steaks

Steps:

  • In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
  • Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
  • Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
  • Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g

SLOW-COOKER GINGER BEEF ROAST



Slow-Cooker Ginger Beef Roast image

Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme-serve with rice and sugar snap peas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 8

Number Of Ingredients 7

3-pound beef boneless chuck roast
1 teaspoon peppered seasoned salt
3/4 cup classic-style stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 5 g, TransFat 1 g

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