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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I came across this recipe in the local newspaper, The Missourian. Ingredients:
1 tablespoon olive oil |
3 lbs boneless chuck roast |
1 cup onion, chopped |
3 carrots, sliced |
1 green bell pepper, chopped |
6 ounces mushrooms |
3 garlic cloves, minced |
2 (28 ounce) cans whole tomatoes, undrained |
1 cup water |
2 tablespoons oyster sauce |
1/2 teaspoon salt |
1 teaspoon red pepper flakes |
1 1/2 teaspoons chinese five spice powder |
Directions:
1. Heat oil in a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Drain fat (reserving 1 tablespoon.
2. Add onion, carrot, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic. Cook, stirring until fragant, about 1 minute. Add tomatoes, water, oyster sauce, salt, red pepper flakes and Chinese five-spice powder. Bring mixture to a boil.
3. Add meat and simmer, covered, until meat is tender, about 3 hours. Turn meat over halfway through cooking time.
4. Transfer meat to a cutting board. Let stand 10 minutes. Serve with vegetables and juice.
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