Pot roasts don't have to wait around for a special occasion! This is a great spin on the classic pot roast you ate growing up, with the addition of Asian flavors such as Chinese five spice, gochujang, and apple cider vinegar for sweetness and tang. The basil pulls all the flavors together. We recommend serving this with creamy mashed potatoes so you can use up the unctuous sauce.
- 36 ounce bottom roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/ 2 teaspoon Chinese five spice
- 4 tablespoons divided grapeseed oil
- 1 sliced yellow onion
- 5 cloves crushed garlic
- 2 inch piece peeled ginger, sliced into three pieces vertically
- 5 shishito peppers
- 1/ 2 teaspoon red pepper flakes
- 1 tablespoon gochujang
- 1 tablespoon apple cider vinegar
- 2 cups beef stock
- 1/ 4 cup coconut aminos
- 1/ 2 teaspoon xanthan gum
- 1 teaspoon brown sugar
- 1 handful of basil
Preheat oven to 275F degrees.
Pat bottom roast dry with paper towel, allow to come to room temperature, and pat dry again if needed.
Season all over with salt, pepper, and Chinese five spice.
Heat two tablespoons oil in a heavy bottomed dutch oven.
Place meat in, drizzle one additional tablespoon oil over top. Sear on all sides (top, bottom, and each edge) to brown.
Remove meat from pot, and set aside. Remove excess grease from pot.
Add another tablespoon of oil, and stir in the onion. Cook to soften, about 2-3 minutes.
Add ginger pieces, and garlic.
Stir in peppers (whole), red pepper flakes, and gochujang. Toss everything together. (don't be afraid if the bottom of the pot is turning dark)
Add apple cider vinegar, and use wooden spoon to scrape all of the "fond" (the color/flavor) from the bottom of the pan.
Add beef stock, and coconut aminos (or low sodium soy sauce) and bring to a boil.
Return meat to pot, the liquid should halfway cover the meat.
Place lid on, and transfer to oven for about two hours.
Remove lid from pot, and cook an additional hour uncovered. Until meat is cooked through.
Remove meat, and peppers from pot. Set aside.
Remove, and discard ginger from pot.
Transfer liquid, (with garlic and onion) to a blender and puree until smooth. Return to pot and bring to a simmer.
Whisk in xanthan gum (you can use a corn starch slurry if you'd prefer) and then brown sugar.
Chop basil, and stir into pot with the heat off.
Serve meat, torn into pieces drizzled with the "gravy" and a few of the peppers on each plate.