Sesame Pot Roast
Sesame Pot Roast
4 - 5 lb chuck roast
1 Tbsp sesame seeds
1 Tbsp butter
1/2 cup strong coffee (not instant)
1/2 cup soy sauce (regular or low sodium)
1 Tbsp Worcestershire sauce
1 Tbsp white vinegar
2 Tbsp cornstarch
3 Tbsp water
1 tsp sesame seeds
Place the chuck roast on a large lidded dish or a bowl.
Melt the Tbsp of butter in a small shallow pan over low heat.
Add the Tbsp of sesame seeds and brown in the butter. (approx. 1 minute)
Add the coffee, soy sauce, Worcestershire sauce, and vinegar. Stir and bring to a boil.
Pour over the roast, cover and marinate in the refrigerator at least 10 hours or overnight.
NOTE: For best results prepare the night before, marinate overnight, turn the roast over in the morning and continue to marinate until ready to cook that evening.
Heat a lidded over-proof casserole over med-high heat. Remove the roast from the marinade place in the casserole and brown the roast on both sides.
Pour the marinade over the roast into the casserole and bring to a boil. Boil for one minute.
Cover the roast and bake at 325-degrees for 2 1/2 hours or until the roast is fork-tender.
NOTE: If you don't have a lidded casserole, cover the pan tightly with foil.
Remove the roast from the casserole and cover to keep warm.
Strain the drippings and bring to a boil in a low saucepan.
Mix together the 2 Tbsp cornstarch and 3 Tbsp of water. Stir into the boiling drippings until thickened.
Pour some of the sauce on top of the roast and sprinkle the renaming 1 tsp of sesame seeds on top.
Serve with the renaming sauce on the side.
Sides: Serve with rice, steamed snap peas, steamed green beans, and carrots.
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II