Molly | Cozy Home & DIY
Region: US
Saturday 07 November 2026 15:57:56 GMT
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Stephanie Rodgers Wa :
is this better than the mississippi pot roast recipe ?
2026-11-07 21:39:18
22
Kahlua :
I was going to by a chuck roast the other day until I saw the price $45 ridiculous
2026-11-08 06:01:47
127
JR Atkinson :
One of the best things i ever ate. Making it again this week we're just gonna toss some bricks of ramen in with it
2026-11-07 23:26:37
59
Amanda :
This looks amazingggg
2026-11-09 03:35:43
0
Bearz :
Will this work with boneless skinless chicken thighs too? 🥰
2026-11-08 15:44:53
9
Mr_Kyle_Plays :
crazy thar a roast is 24-40 now... looks delicious though
2026-11-07 19:46:44
55
Gamecock_momma :
Throw a chuck roast in a Dutch oven with some bone beef broth and a container of kinder’s Japanese barbecue sauce with some onion and garlic and let it cook at 3:15 for four hours and you’ll have the best chuck roast you’ve ever had
2026-11-08 14:47:01
3
Becky :
Do you think this would work on a pork roast?
2026-11-08 17:38:00
1
💙 :
Try using Trader Joe’s soyaki sauce to add some sweetness and skip the brown sugar and onion powder.
2026-11-08 16:57:47
1
Bill Fitzgerald :
Nope. That is NOT Mongolian Beef. Crock pot may be a hands free, set and forget option but it won't taste the same. You need to slice, velvet and marinate the meat first. 1. Slice the Meat: Take flank steak (or skirt steak) and slice it 1/8 to 1/4 inch thick against the grain. If you are using a roast, cut the sliced down to similar size pieces. 2. Mix the Velvet Marinade: Combine the sliced beef with a small amount of baking soda (about 1/4 to 1/2 teaspoon per pound), soy sauce, Shaoxing wine, a splash of water, neutral oil, and cornstarch. • Baking soda raises the pH to relax and tenderize the tough muscle fibers. • Cornstarch and oil lock in moisture and create a protective coating. 3. Rest: Let the beef marinate in the refrigerator for 15 to 30 minutes (do not leave baking soda on for too long, or the meat can turn mushy). 4. Coating and Searing: Lightly toss the marinated beef in extra cornstarch, shaking off any excess, then sear it quickly in a hot wok or skillet with oil until the outside is crisp and the inside stays tender.
2026-11-08 16:47:03
1
Lauralee :
That would be great on a pork roast also. Thanks for sharing
2026-11-08 15:27:09
2
Joe The Flooring Guy🇺🇸 :
Add scallions and I'm in
2026-11-07 20:12:57
19
Rebellious :
I wish I could afford a roast
2026-11-07 23:21:40
3
Hotsauce426 :
It’s missing Shaoxing wine and green onions. no thicker for the sauce!? I’d definitely be reducing and thickening up the sauce at the end.
2026-11-07 22:04:19
2
chepshot :
Green onion at the end woulda finished it off right!
2026-11-08 03:41:14
7
GKCREN :
What kind of meat do I buy to make this?
2026-11-08 16:59:04
1
spacecase1989 :
This looks so yummy 😋
2026-11-08 15:37:12
1
kit_cat120 :
This looks so good!! I usually just make a regular pot roast with potatoes and carrots, boring. Going to try this next time!!
2026-11-08 15:05:23
1
Jenn Nicklas :
Ohhhhh and add edamame like the last 30 min on top with the juices 😔
2026-11-08 19:31:51
1
Charisma | DC Food + Travel :
Putting this in my dinner rotation
2026-11-08 15:17:47
1
DVCKen :
Looks good.
2026-11-08 03:17:46
2
louannfranasiak1 :
that looks amazing
2026-11-08 01:33:29
3
damnrobotz :
Oh nom.. I’m gonna try it with pork shoulder .. I do all my chuck roast recipes subbing pork shoulder/butt now .. way cheaper and cooks up about the same same .
2026-11-08 16:44:18
3
TamD :
i Add MIRIN
2026-11-08 05:35:27
3
Tanya Padgett :
Balsamic vinegar works well too!!
2026-11-08 13:16:18
2
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