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Chinese Pot Roast

4-5 lbs. boneless chuck or tri-tip
2 Tbsp. oil
2 large white onions, chopped
½ cup soy sauce
1¼ cups sherry
1 tsp. sugar
5 cloves garlic, minced
4 whole The Spice Hunter Star Anise
½ tsp. The Spice Hunter Muntock White Pepper
1 (14½ oz.) can peeled tomatoes, with juice
4 carrots, diced
4 celery stalks, diced
4 potatoes, diced
2 Tbsp. cornstarch
2 Tbsp. water
½ tsp. sesame oil

Heat large flameproof casserole over high heat, add oil and brown meat. Move meat to platter. Cook onions. Add next seven ingredients and meat. Cover and cook gently for 2 hours. Add carrots, celery and potatoes. Simmer covered for ½ hour. Uncover, simmer 20-30 minutes to reduce liquid. Mix cornstarch and water, add to casserole. Cook until thickened. Add sesame oil. Remove star anise and serve.