This is my nephew Colin’s Awesomely Easy Pot Roast recipe and it is everything that the name states. The one thing that is left out of the name is that it is also “delicious”. A quick stop in California resulted in a hot home cooked dinner and a recipe. Thanks to our nephew’s recipe and his mom’s culinary skills I have a new and easy recipe to share.
Thin slices of tender beef flavored with a mild teriyaki sauce that comes together pretty much all by itself once the meat has been browned.
Diane served this with rice and steamed broccoli. It was a perfect match.
COLIN’S AWESOMELY EASY POT ROAST
2 pounds chuck steak
½ cup soy sauce
1 Tbsp. mirin
1/3 cup water
¼ cup brown sugar, packed
¼ cup catsup
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 Tbsp. cornstarch
¼ cup water
Brown chuck steak in a large pot. Add soy sauce, mirin, water, brown sugar, catsup, ginger and garlic to the pot. Bring to a boil; lower heat; cover pot and let simmer for 1 ½ - 2 hours or until fork tender but not falling apart.
Mix the cornstarch and water in a small bowl. Remove the meat from the pot and place it on a cutting board. Bring sauce to a boil and stir in the cornstarch mixture; bring back to a boil and cook until thickened.
Slice beef across the grain and place in a serving dish; pour ½ of the gravy over the meat. Serve the rest of the gravy on the side.