Teriyaki Pot Roast


  • 1 pound carrots, cut into 3-inch pieces
  • 1 (8-ounce) can sliced water chestnuts, drained
  • ¾ cup water
  • ¼ cup reduced-sodium soy sauce
  • ½ teaspoon ground ginger
  • 1 ½ teaspoon beef bouillon granules
  • 1 tablespoon cornstarch
  • + 6 more ingredients
    • 1 tablespoon dark brown sugar
    • 1 onion, chopped
    • Coarsely ground black pepper
    • ½ teaspoon salt
    • 1 (3-pound) rump or eye-of-round roast
    • 2 tablespoon vegetable oil

Preheat oven to 350 F. Heat oil in a Dutch oven over medium-high heat. Season roast with salt and pepper. Place roast and onion in Dutch oven and brown roast on all sides, stirring onion occasionally. Combine brown sugar, cornstarch, bouillon, ginger, soy sauce and water in a small bowl. Whisk un...

View full recipe at Spry Living


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