Pot Roast

3-4 pound chuck roast
1 yellow onion, finely chopped
handful ginger, finely chopped
handful garlic, coarsely chopped
1 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground star anise
1/4 tsp ground chili pepper
peanut oil
water
fish sauce
soy sauce
msg

rice noodles, prepared according to package directions

Suggested accompaniments:
bean sprouts
chopped shallots
sliced green chilis
basil leaves
cilantro leaves
mint leaves
lime quarters
hoisin sauce
chili sauce

Brown roast in oil and set aside.
Sauté onions and ginger until onions are soft.
Add garlic and sauté until fragrant.
Add sugar and spices and sauté briefly.
Add a cup of water to pot and bring to boil. Stir and scrape any cooked-on bits off the bottom of the pot.
Return roast to pot and reduce heat to very slow simmer. Cover tightly.
Cook until roast is falling apart, around 3 1/2 hours. Add water as necessary.
Add fish sauce, soy sauce and msg, to taste.

Cut the roast into bite-size chunks and serve with the pan sauce over noodles, with accompaniments as you like.

Image CC-BY by benketaro

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