Chinese Inspired Pot Roast
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Serves: 8
Ingredients
4 pound chuck roast (bone-in or boneless)
couple pinches of kosher salt
3 cups broth (see NOTES)
⅔ cup gluten free Tamari + ⅓ cup cold water (or ¾ cup coconut aminos + ¼ cup cold water)
3 Tablespoons gluten free and MSG-free Hoisin Sauce
2 Tablespoons coconut palm sugar
2 Tablespoons rice vinegar
1 teaspoon ground mustard powder
¼ teaspoon ground white pepper
2″ piece fresh ginger root, peeled and thinly sliced on the diagonal
5 to 6 medium cloves garlic, peeled and smashed
3 Tablespoons arrowroot starch mixed with 3 Tablespoons cold water
1 teaspoon toasted sesame oil (for serving)
3 to 4 scallions, thinly sliced for garnish
1 to 2 dried chile peppers or ¼ teaspoon crushed red pepper flakes (OPTIONAL)
Instructions
Sprinkle the chuck roast with kosher salt (all sides).
In a large bowl or measuring glass, combine broth, Tamari, water, Hoisin Sauce, palm sugar, rice vinegar, mustard powder and white pepper until well mixed and set aside.
Heat a pot or pan large enough to fit your chuck roast over medium high heat. Once very hot, sear on each side for 3 to 4 minutes.
Transfer to a slow cooker and add ginger slices, smashed garlic and broth mixture.
Cover and set on low for 8 hours.
When ready to serve, remove meat to a cutting board. If there is a bone, remove and discard. Slice meat against the grain into bit sized pieces and set aside until sauce is thickened.
Strain sauce into a large pot to remove garlic and ginger.
Return to stove top and bring to a boil. Once boiling, lower light to a simmer and whisk in arrowroot + cold water slurry until sauce is thickened.
Return meat to sauce and keep warm until ready to serve. Do not place back over a high heat or the sauce may break.
Serve topped with toasted sesame oil and chopped scallions. Excellent over steamed white rice or cauliflower rice and paired with some stir fried vegetables. Enjoy!
From everydaymaven.com