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Teriyaki Pot Roast Recipe

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This recipe for Teriyaki Pot Roast is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Vegetable Oil
3 lb Rump or Eye of Round Roast
1 medium onion chopped
1 T brown sugar
1 T plus 1/4 tsp cornstarch
2 t beef bouillon
1 1/8 t ground ginger
1 1/2 t minced garlic
1/4 c plus 1 T soy sauce
3 T molasses
3/4 c water
1-8 oz can of water chestnuts, drained (Pam adds 3 cans)
1 lb carrots cut into 3" pieces
Directions:
Directions:
Brown roast in 2 T vegetable oil on all sides with onions in dutch oven. Salt and pepper roast.

Add sauce to roast with water chestnuts and cook in 350º oven for 1 hour covered.
Add carrots and cook for 45 minutes longer covered.
Personal Notes:
Personal Notes:
I have also made this in the crock pot. This recipe was from Bill Maxson Jr, my brother.
Note from Pam Maxson Rodriguez

 

 

 

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