Teriyaki Pot Roast
Leave it to Kikkoman to recreate undoubtedly one of The USA’s classic dinners. A apparently tedious pot roast is dropped at life with the addition of their teriyaki sauce and marinade, which does double responsibility to every model and tenderize meat.Click on here for added big support-of-the-box recipes.
- 1/2 cup all-reason flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon shadowy pepper
- 3 to 4 -pound beef chuck pot roast, about 2 inches thick
- 1 tablespoon vegetable oil
- 1/2 cup teriyaki sauce, equivalent to kikkoman teriyaki marinade & sauce
- 3 medium potatoes, quartered
- Combine flour, garlic powder, and pepper. Coat either facet of meat with flour combination; reserve combination.
- Evenly brown meat slowly on either facet in hot oil, in Dutch oven or colossal skillet. Combine teriyaki sauce and 1¼ cups water; pour over meat. Duvet and simmer 1½ hours.
- Draw up potatoes spherical meat and simmer, lined, half-hour longer, or till potatoes are relaxed.
- Meanwhile, blend ¼ cup reserved flour combination and ½ cup water.
- Bewitch away meat and potatoes to serving platter; maintain warmth.
- Pour pan drippings into colossal measuring cup. Hover off tubby; reserve 2-1/2 cups. Return reserved drippings to pan and produce to boil. Step by step chase in flour combination. Cook dinner and chase till thickened.
- To inspire, cut meat all the scheme via grain and inspire with potatoes and gravy.