"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chinatown Pot Roast Recipe

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This recipe for Chinatown Pot Roast, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kelsey
Added: Tuesday, September 6, 2005


4 lb. roast
1 clove garlic
1/2 tsp. ginger
1/2 c. cornstarch
3 tblsp. oil
1 c. celery, chopped
1 c. carrotts, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 c. beef broth
1 c. ketchup
1/2 c. dark corn syrup
1/3 c. soy sauce

Rub roast with garlic, ginger and cornstarch. Brown in oil. Remove meat. Add next 4 ingredients. Cook and stir 2 minutes. Add meat back into pot. Pour liquids over meat. Cover and bake at 300 for 3-4 hours.
Combine 2 tblsp cornstarch and 1/2 c. water. Add to sauce when meat is finished cooking.

Personal Notes:
Personal Notes:
This is my absolute favorite meal!




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