Teriyaki Pot Roast
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 to 4-pound beef chuck pot roast,
about 2 inches thick
1 tablespoon vegetable oil
1/2 cup Kikkoman Teriyaki Marinade
3 medium potatoes, quartered
Combine flour, garlic powder and pepper. Coat both sides of
meat with flour mixture; reserve mixture. Lightly brown meat
slowly on both sides in hot oil in Dutch oven or large skillet.
Combine teriyaki sauce and 1-1/4 cups water; pour over meat.
Cover and simmer 1-1/2 hours.
Arrange potatoes around meat and simmer, covered, 30 minutes
longer, or until potatoes are tender. Meanwhile, blend 1/4 cup
reserved flour mixture and 1/2 cup water; set aside. Remove meat
and potatoes to serving platter; keep warm. Pour pan drippings
into large measuring cup. Skim off fat; reserve 2-1/2 cups.
Return reserved drippings to pan and bring to boil. Gradually
stir in flour mixture. Cook and stir until thickened.
To serve, slice meat across grain and serve with potatoes and gravy.
Makes 4 to 6 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kikkoman.