Teriyaki Pot Roast

Teriyaki Pot Roast

  • Prep: 15 min
  • Cook Time: 1 hr 45 min
  • Total: 2 hr
  • Serving: 8

Make a lot of creamy mashed potatoes to go with Teriyaki Pot Roast.


  • 2 tablespoons vegetable oil
  • 1, 3 pound rump or eye of round roast
  • 1/2 teaspoon salt
  • coarsely ground black pepper
  • 1 medium onion, chopped
  • 1 tablespoon dark brown sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon beef bouillon granules
  • 1/2 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1, 8 ounce can water chestnuts, drained
  • 1 pound carrots, cut into 3 inch pieces


  1. Preheat oven to 350 degrees F. Heat oil in a Dutch oven over medium-high heat.
  2. Season roast with salt and pepper. Place roast and onion in a Dutch oven and brown roast on all sides, stirring onion occasionally.
  3. Combine brown sugar, cornstarch, bouillon, ginger, soy sauce and water in a small bowl. Whisk until cornstarch dissolves. Add water chestnuts and pour over roast. Bake, covered, 1 hour.
  4. Add carrots and cook 45 minutes, or until tender. Remove roast from oven and let rest 10 minutes. Place on a cutting board and slice. Arrange on a serving platter with carrots surrounding roast. Serve gravy alongside roast.


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