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Red-cooked Pot Roast (shanghai Pot Roast)

A home-style Red-cooked Pot Roast (shanghai Pot Roast) made with Regular Soy Sauce, Water, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1 cup
• 1 oz

Method (preview)

1. 1

   Title: RED-COOKED POT ROAST (SHANGHAI POT ROAST)

2. 2

   4 lb Chuck roast, boneless,

3. 3

   Either brown the roast in a little fat or dunk it in boiling water for a minute or so [this step is optional].

4. 4

   Put it into a heavy kettle into which it fits fairly snugly.

5. 5

   Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).

6. 6

   Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.

7. 7

   Serve sliced, hot or cold.

8. 8

   If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.

9. 9

   You may cook lamb or pork this way, but cut the cooking time to 2 - 2 1/2 hr. For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the stare anise, and use up to 4 oz of sugar to taste.