Red-Cooked-Pot-Roast-Shanghai-Pot-Roast_1

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Servings: 12 Difficulty: Intermediate
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Tender beef braised in a savory, sweet, and aromatic soy-based sauce
Red-Cooked Pot Roast (Shanghai Pot Roast recipe image

This classic Shanghai-style Red-Cooked Pot Roast transforms humble chuck roast into a melt-in-your-mouth masterpiece. Slow-simmered in a rich blend of soy sauce, sherry, ginger, and star anise, the beef absorbs deep, complex flavors while becoming incredibly tender. The result is a glossy, savory-sweet dish that is both comforting and elegant. Perfect for family dinners or festive gatherings, this recipe brings authentic Chinese home-cooking vibes to your table. Serve it sliced hot with steamed rice, or chilled as a cold appetizer. It’s a versatile, satisfying main that showcases the beauty of slow braising.

Red-Cooked Pot Roast (Shanghai Pot Roast recipe image
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Red-Cooked-Pot-Roast-Shanghai-Pot-Roast_1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 985.2

Description

This classic Shanghai-style Red-Cooked Pot Roast transforms humble chuck roast into a melt-in-your-mouth masterpiece. Slow-simmered in a rich blend of soy sauce, sherry, ginger, and star anise, the beef absorbs deep, complex flavors while becoming incredibly tender. The result is a glossy, savory-sweet dish that is both comforting and elegant. Perfect for family dinners or festive gatherings, this recipe brings authentic Chinese home-cooking vibes to your table. Serve it sliced hot with steamed rice, or chilled as a cold appetizer. It&# 226;ÂÂs a versatile, satisfying main that showcases the beauty of slow braising.

Ingredients

Directions

  1. Pat the chuck roast dry and optionally brown it in a little fat in a heavy kettle, or simply dunk it in boiling water for one minute to clean the surface.
  2. Place the roast into a heavy kettle or Dutch oven where it fits snugly.
  3. Layer the ginger slices, garlic cloves (if using), and star anise at the bottom of the pot.
  4. Add the soy sauce, sherry, water, and sugar to the pot.
  5. Bring the liquid to a boil, then reduce the heat to low.
  6. Cover the pot and simmer gently for 3 hours, turning and basting the meat occasionally, until the beef is fork-tender.
  7. Remove the roast from the pot and let it rest briefly before slicing.
  8. Serve the sliced roast hot with the braising liquid, or chill it for serving cold.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 985.2kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 11.8g60%
Cholesterol 340.5mg114%
Sodium 295.1mg13%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 149.8g300%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is delicious served hot as a main course or cold as an appetizer. If serving cold, place a foil-covered weight on top of the meat while chilling in the fridge to keep it compact and sliceable.

You can cook lamb or pork using this same method. For lamb, reduce cooking time and add a cinnamon stick instead of star anise. For pork, double the soy sauce and sherry, halve or omit the star anise, and use up to 4 oz of sugar to taste.

Adapted from Joyce Chen.

Keywords: red cooked, hong shao, chinese beef, pot roast, shanghai style, braised beef, soy sauce, star anise, ginger, slow cooked, comfort food, asian cuisine, beef chuck, sherry, garlic, braising
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