Pot Roast Teriyaki
Yield
4 servingsPrep
10 minCook
210 minReady
220 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef roast
round tip |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
curry powder
|
|
| 1 | tablespoon |
lard
cooking |
|
| ⅛ | cup |
honey
|
|
| ⅛ | cup |
soy sauce, tamari
|
|
| ⅛ | cup |
water
|
|
| ⅛ | cup |
sherry wine
dry |
* |
| ⅛ | teaspoon |
ginger
ground |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef roast
round tip |
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
curry powder
|
|
| 15 | ml |
lard
cooking |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
sherry wine
dry |
* |
| 0.6 | ml |
ginger
ground |
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
rice, cooked
|
*
|
Directions
Combine flour, salt, pepper, and curry powder.
Dredge meat in seasoned flour and brown in fat.
Remove meat from pan and pour off fat drippings.
Add honey, soy sauce, water, wine, and ginger; mix well.
Return meat to pan.
Cover and simmer for 3 to 3½ hours, or until done.
(Or cook in a 325℉ (160℃) oven for same amount of time.)
Turn meat once to cook it evenly throughout.
When done, remove meat and keep warm.
For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
Let stand for 1 minute to allow fat to come to top.
Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 3½ cups of liquid.
Return to pan.
In same cup, measure ½ cup cold water and blend in flour.
Add mixture slowly to liquid in pan.
Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve with sauce over hot rice.
