Teriyaki Pot Roast

High Cotton Food Styling & Photography
  • Yield: 8 servings

"I have had this recipe for many years, and it's always a hit when I serve it to friends and family."


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


  1. Preheat oven to 350 F. Heat oil in a Dutch oven over medium-high heat.
  2. Season roast with salt and pepper. Place roast and onion in 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 stand 10 minutes. Remove to a cutting board and slice. Arrange on a serving platter with carrots surrounding roast. Serve gravy alongside roast.

Recipe by Donna Roberts, Shumway, Ill.