Chinese-Style Stove-Top Pot Roast with Noodles

  • dory92064 Posted: 05/11/09
    Worthy of a Special Occasion

    I agree that this is a nice spin on regular pot roast. Good, fresh taste -- good 'comfort' food, not a "wow", but will definitely make again. Only change made to the recipe was to use a chuck roast, that I trimmed of fat and cut into good size 'chunks'. After browning the meat I simmer in a crock pot; for step 2, finished on the stove in the dutch oven that meat was browned in.

  • cookinmamaof4 Posted: 02/17/09
    Worthy of a Special Occasion

    This dish was just plain yummy. My husband and I love it. I just told a friend I was having it for dinner and now her family is coming also. I have made it several times and it is always fabulous. I have used several different cuts of beef and it is just as good. I do use more broth since we love the soup for dipping bread. This is a winner every time.

  • Chiccook Posted: 03/02/09
    Worthy of a Special Occasion

    Great recipe and different. We all loved the flavor. The meat was a little tough, so I think cooking it for 3 1/2 hours was too long. Maybe 2 1/2 instead.

  • soylaliv Posted: 07/10/10
    Worthy of a Special Occasion

    Great flavor. I added a little extra of all the seasonings. The broth was delicious!

  • cookin13 Posted: 03/06/11
    Worthy of a Special Occasion

    I chose this recipe from the CL Annual Recipes 2007 to make with my mom who is teaching me to cook. We make an "American" version of Beef and Noodles and thought this would be a fun flavor twist. We're from a small town so we had to substitute regular Bok Choy (sliced) for the baby version in the recipe and Grandma's egg noodles for the Chinese egg noodles. It worked out fine however. Also couldn't find Star Anise so proceeded without it. Otherwise followed recipe to the letter and it was delicious and easy with a nice, soft Asian palette of flavors.


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