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  • 1 tablespoon olive oil
  • 1 (3-pound) boneless chuck roast or beef brisket
  • 1 cup onions, chopped
  • 3 carrots, sliced
  • 1 green bell pepper, chopped
  • 6 ounces shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, 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


  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, carrots, bell pepper and mushrooms to Dutch oven. Cook over medium heat about 5 minutes. Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add remaining ingredients. 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 before slicing. Serve with vegetables and juice.
—Recipe by Tracey Ceurvels, a food writer in New York City.

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The recipe was originally published as Asian Pot Roast on

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