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Asian Tangerine Beef

Asian Tangerine Pot Roast

Asian Tangerine Beef


Boneless beef or venison chuck roast – 1 3-4 pound
Garlic powder – 1 tablespoon
Ground cracked pepper- 1 tablespoon
Dry mustard powder – 1 teaspoon
Coconut oil – 2 tablespoons
Roasting broth
Water or bone broth – 3 cups
Coconut aminos- ½ cup
Juice and zest of two tangerines
Honey – ¼ cup
Fresh ground ginger – 1 tablespoon
Garlic cloves, pressed – 3-4
Sriracha, hot sauce – 1 teaspoon
Large onion, cut up into mediumish pieces – 1
Arrowroot powder – 2 tablespoons
Cold water – ¼ cup

Get ready to bake a pan of good luck by preheating the oven to 325F/200C.

Wash and pat dry the roast.

Mix together the spices in the pre-roast mix and then rub all over the beast till completely covered.

Let rest for a few minutes as you heat up the oil in a large dutch oven over medium-high heat. (You might clang together some pots and pans while you are at it to keep the Nian away) When the oil is hot but not smoking, add the roast to the pan and brown on all sides, about 5 minutes on each side.

While this racket is going on, mix together the roasting broth.

When the roast is done browning, pour the broth over the roast, cover, and tuck in the oven to bake for 3-4 hours (depending on the roast size) till the roast is tender and the house is fragrant with good luck.

Take it out of the oven and sit the pan on a burner.

Carefully remove the roast from the pot and place on a serving platter.

Tent it with foil to keep it warm then bring the pan juices up to a boil over medium high heat.

Whisk the arrowroot powder into the ¼ cup of cold water.

When the pan juices they are gently boiling, whisk the liquefied cornstarch or arrowroot powder into the broth and stir like crazy till it thickens, about one minute.

Remove from the stove, slice the roast and serve with the gravy.

Add some fresh tangerine slices for more abundance, cause one can never have enough of that

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