HOW TO ROAST GINGER RECIPES

Name: Soy-Ginger Pot Roast
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 6 servings.
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon canola oil; 1-1/2 cups water; 1/2 cup reduced-sodium soy sauce; 1/4 cup honey; 3 tablespoons cider vinegar; 3 garlic cloves, minced; 2 teaspoons ground ginger; 1 teaspoon ground mustard; 1 large onion, halved and sliced; 2 tablespoons cornstarch; 2 tablespoons cold water

SOY-GINGER POT ROAST RECIPE: HOW TO MAKE IT

Soy-Ginger Pot Roast Recipe: How to Make It image

My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. —Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup honey
3 tablespoons cider vinegar
3 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon ground mustard
1 large onion, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

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 7-9 hours, until meat is tender., 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.

Nutrition Facts : Calories 489 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 1256mg sodium, CarbohydrateContent 19g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 46g protein.

GINGER-ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD & WINE

Ginger-Roasted Chicken Recipe - Grace Parisi | Food & Wine image

More Roast Chicken Recipes

Provided by Grace Parisi

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
1 tablespoon grated ginger plus 12 thin ginger slices
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 onion, quartered
2 serrano chiles, seeded and thinly sliced
1 lime, quartered
1/2 cup chicken stock or low-sodium broth
1 tablespoon Asian fish sauce

Steps:

Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and grated ginger and season with salt and pepper.
Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, ginger slices, chiles and lime and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the Asian fish sauce. Carve the chicken and pass the chunky jus at the table.

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