Recipe of the month

April 2007

3 T peanut oil

1 - 2.5 to 2.75 lb. pot roast Boneless Beef Chuck (salt & pepper to taste)

1 medium onion

1/2 red pepper

2 inch length ginger (peeled & cut into rounds)

4 cloves garlic (minced)

2 C Dinosaur BBQ sauce

1/2 C soy or teriyaki sauce

1/4 C hoisen sauce *(available in Asian section)

2 T rice vinegar *(available in Asian section)

1 T sesame oil *(available in Asian section)

1/4 C scallion (finely chopped)

1. preheat oven to 325°
2. In a Dutch oven on stove heat oil and brown meat both sides. Remove from pan
3. In same pan cook onions, peppers & ginger till browned. Then add garlic. Scrape all around bits of both.
4. Add to pan BBQ sauce, soy sauce, and hoisen sauce, rice vinegar and sesame oil. Mix well till blended & simmered.
5. Add meat back in pan with juices then cover with lid.
6. Place in oven for approximately 2 hrs. 15 min. Flip meat after 1st hr. When meat is soft but not falling apart (approx. 210°) remove meat from pan and set aside.
7. Skim all fat from pan and then strain saucepan into another pan. If sauce is thick add water.
8. Slice meat against the grain & top with sauce and scallions

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Not to be published in any form without written permission