Braised Ginger Hoisin Pot Roast Braised Ginger Hoisin Pot Roast

Author: Canadian Living

Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow peas on the side.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005



Pat meat dry; sprinkle with pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.

Drain fat from pan. Add onion, garlic and ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin sauce, beef stock, soy sauce, 1/2 cup (125 mL) water and brown sugar. Return meat and any accumulated juices to pan; bring to boil. Cover and braise in 325°F (160°C) oven, turning once, until meat is tender, about 3 hours. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.

Meanwhile, in small bowl, whisk flour with 1/4 cup (50 mL) cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking, until thickened, 5 minutes. Serve with beef; sprinkle with green onions.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 754 mg
  • Protein 50 g
  • Calories 473.0
  • Total fat 21 g
  • Cholesterol 116 mg
  • Saturated fat 7 g
  • Total carbohydrate 18 g


  • Iron 33.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin C 3.0
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Braised Ginger Hoisin Pot Roast