Everything-But-The-Kitchen-Sink Pot Roast

 I felt like pot roast but I didn’t want the usual from restaurants. There was no specific recipe for this. I pretty much threw in anything I could think of that would work together (a lot was whatever little I had left). I did have to buy a chuck roast (plus ginger, bouillon, and cornstarch). No, I did not go grocery shopping. I had the ingredients delivered.

• 2 lb chuck center roast
• 2 tblsp vegetable oil
• 2 tblsp Irish butter
• 1 cup water
• 1/4 cup Chinese marinade
• 1 tblsp honey
• a few dashes liquid smoke
• 1/2 white onion, sliced
• 5 garlic cloves
• 1” ginger, sliced
• 1 beef bouillon cube
• 1 tblsp paprika
• 1 tblsp five-slice powder
• 1 tsp white pepper
• 1 tsp dry mustard
• 2 bay leaves
• cornstarch slurry

1. Heat vegetable oil and butter. Sear chuck roast over high heat on both sides. Remove and set aside. 
2. Add all other ingredients except cornstarch slurry. Bring to a boil. 
3. Return the roast to the pot. Turn the heat to low, cover, and simmer for four hours. 
4. Remove the roast and let cool to room temperature and slice. 
5. Strain the liquid into a small saucepan and bring to a boil and stir in the cornstarch slurry to thicken. 
6. Return the roast to the gravy to coat. 
7. Serve over rice or noodles.

Over greens and Chinese egg noodles

Over rice

Over instant ramen

Over chapaguri