- 2 pound Beef Chuck Roast
- 1 onion, sliced
- 1 tablespoon of fresh ginger, chopped
- 3 cloves of garlic, smashed, or chopped
- 1/2 cup of all purpose flour
- 2 tablespoons of Soy Sauce
- 1 tablespoon of Hoisin Sauce
- 1/8 of a cup of Honey Barbecue Sauce
- 3 cups of stock (Chicken, or Beef)
- Ghee for frying
- Salt, and pepper
Pat dry the chuck roast, season each side with salt and pepper, then dredge in seasoned flour. Using the Ghee, pan sear the chuck roast in a medium sized sauce pan.
Preheat oven to 350º F.
Allow roast to brown on all sides, then put in deep baking dish. In the same pan, sauté the onions until slightly translucent, then add in ginger, cook for about another minute. Add equal parts ghee, and flour to make a roux. Once brown, add in stock, garlic, soy, hoisin, and bbq sauces. Once combined, take mixture and pour over the roast in the baking dish. Liquid should cover about half the roast. If not, add more stock. Set pan aside, you’ll use it again. Cover with oven safe lid, or foil. Bake for 65 minutes, flipping roast, and turning pan once.
Pull roast from baking dish, and place on cutting board. While allowing meat to rest, pour juices into the sauté pan used earlier. Over medium to medium high heat, allow to drippings to reduce. Cook for about 10 minutes, allowing mixture to thicken. Slice beef thin, against the grain. Serve hot. Basting juices over meat slices.