Best Ginger Pot Roast Recipes

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

POT ROAST BRAISED IN GINGER PLUM SAUCE

Steps:

• Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat. Add green onions; cook, stirring constantly, until lightly browned. Remove roast and green onions temporarily.
• Add the additional 1 tbsp olive oil to the dutch oven. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender. Add the plums and the next four ingredients. (See recipe description for substitute for the plum wine). Stir well.
• Return the roast to the dutch oven, spooning the sauce over the roast. Cover and bake at 350 degrees for 3 to 3 1/2 hours or until the meat is tender. Serve the roast with the sauce.

GINGER POT ROAST

Steps:

• Preheat oven to 350°F.
• Season pork with salt.
• Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
• Remove pork, set aside.
• Add onion, garlic and ginger, cook over medium heat until lightly browned.
• Add all spices and toast until fragrant.
• Deglaze with ginger beer and chicken stock.
• Add molasses, bring up to a simmer.
• Add pork, cover pot with lid and place in oven.
• Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
• Turn pork over half way through cooking.
• Once pork is tender, remove from pot.
• Remove fat cap, divide meat into 2 inch pieces and set aside.
• With a fine strainer, pour liquid into a large wide-based pot.
• Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
• Glaze pork in sauce before serving.

GINGER BEEF ROAST - CROCK POT

Steps:

• Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
• Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
• Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
• Cover and cook on Low heat setting 8-9 hours.
• Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.

" SAILORS CHOICE " GINGER POT ROAST

Steps:

• A. Brine soak.
• Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
• Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
• Remove meat from brine, discard brine, return beef to pressure cooker.
• B. Pressure-cooking steps.
• Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don't omit.
• Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
• As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
• After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
• At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
• Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
• Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
• Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.

MIKE'S FAV WINE AND GINGER CROCK POT ROAST

Steps:

• In a large skillet, heat oil over medium high heat and brown roast on all sides.
• In the bottom of your crock pot, place the sliced onions first, then the browned roast.
• Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily.
• Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the roast.

GINGER POT ROAST

Steps:

• Preheat oven to 350F. Season pork with salt. Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes. Remove pork, set aside. Add onion, garlic and ginger, cook over medium heat until lightly browned. Add all spices and toast until fragrant. Deglaze with ginger beer and chicken stock. Add molasses, bring up to a simmer. Add pork, cover pot with lid and place in oven. Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours. Turn pork over half way through cooking. Once pork is tender, remove from pot. Remove fat cap, divide meat into 2 inch pieces and set aside. With a fine strainer, pour liquid into a large wide-based pot. Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon Glaze pork in sauce before serving.