A different take on a traditional roast, this Asian infused pot roast is full of flavor. Simmered with mushrooms and bell peppers, one bite will have you rethinking just what a roast can be!
I always love a good roast. My mother would make them a lot growing up, so to me its a comfort food that reminds me of my roots. I also love making them since their the epitome of a fix it and forget it type of meal, so it’s no wonder my mother made them so much! With a little prep work, you just have to throw it in a pot and come back when it’s ready to eat, so it’s a great meal to make when you’re busy around the house. And today we were very busy with Christmas festivities, so it seemed like the perfect meal to make.
The cooking method may be Western, but the flavor is definitely Asian! Eventually I have a traditional roast method to share, but for now, enjoy this Western fusion dish! Perfectly flavored and fork tender, this roast makes a surprisingly good donburi, or Japanese rice bowl meal!
Recipe – Shitake Ginger Roast :
– Preheat your oven to 325 degrees. Soak your mushrooms in a small bowl of water and let sit until softened. Season your beef by sprinkling all sides with salt and pepper and set aside.
– Prep your onions by cutting into a few large chunks. Grate your ginger and mince your garlic.
– Place a large Dutch oven or oven proof pot on the stove over medium heat. Add the oil and once the pot is hot add the beef. Roast on all sides until the edges are browned, about 5 minutes per side.
– Remove the seeds from the peppers and cut into large chunks. After the roast has been cooking for 2 hours, add the peppers to the pan and return to the oven uncovered. Cook for another 30 minutes until the peppers have softened.
– Af the roast has cooked, remove from the pan and set on a cutting board to rest a few minutes. Place the vegetables and mushrooms in a small bowl and place the pot of braising liquid on the stove over medium heat. Let simmer until it has reduced and thickened to your liking.
– Once the sauce is ready its ready its ready to serve! Cut the roast into large chunks and serve with a bowl of rice.