Chagi | CHamoru Pot Roast скачать в хорошем качестве

Chagi | CHamoru Pot Roast

Ingredients • 2-4 lbs. Chuck roast, boneless • 8 Garlic cloves • 1 tsp. Salt • 1 tsp. Black pepper • 1/4 cup Vegetable oil • 1 Onion, cut to large pieces • 6 Garlic cloves, minced • 1 (14.5 oz.) can Diced tomatoes • 2 tbsp. Dasida • 1/3 cup Balsamic vinegar • 1 cup Soy sauce • 2 cups Water • 1/4 tbsp. Cornstarch • 1/4 tbsp. Water Directions Cut eight slits big enough to fit a clove of garlic in different parts of the roast. Place garlic cloves in each of the slits. Season the roast with salt and pepper on all sides. In a large pot over medium-high heat, brown each side of the roast in vegetable oil. Once browned, remove the roast from the pot and set aside. Add onions and garlic to the pot. Sauté until onions become translucent. Next, add diced tomatoes, Dasida, balsamic vinegar, soy sauce, and water to the pot. Stir to thoroughly combine. Add the roast back to the pot, bring to a simmer, cover, and simmer for 2 hours. After 2 hours, remove the roast from the pot and let it rest for at least 10 minutes before slicing. While the roast rests, fill a blender with juices from the pot. IMPORTANT: Fill the blender only half way up. Cover and remove the center piece of the lid. Use a hand towel to lightly cover the hole in the lid. Pulse then blend on low. Since the liquid is still very hot these steps will prevent the steam from popping the lid open and spilling the hot liquid everywhere. Once blended, add the liquid to a medium pot over medium-high heat and bring to a boil. Combine cornstarch and water in a small bowl to remove any lumps before adding to the pot. Stir to thoroughly combine. Shut off heat and allow to slightly cool before spooning gravy onto the sliced roast. Serve and enjoy.