Chinese-Style Stove-Top Pot Roast with Noodles

SONY DSCSavory beef, vegetables, and Grandma’s Frozen Wide Egg Noodles in a bowl is a delectable alternative to the traditional meat and potatoes meal. Perfect for Sunday dinner!


Total Time: 4  hours
Cook Time: 3 1/2 hours
Serves: 6 – 8 servings

4 tsp peanut oil, divided
1 – 2 1/2 lb sirloin tip roast, trimmed
1 tsp Chinese five-spice powder
1/4 tsp kosher salt
5 cups fat-free, low sodium beef broth
1/2 cup dry white wine
1/4 cup thinly sliced peeled fresh ginger
3 Tbsp low sodium soy sauce
1/4 tsp crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushrooms caps
2 cups (2 inch) julienne-cut carrots (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
1/4 cup thinly sliced green onions
1 package cooked Grandma’s Frozen Wide Egg Noodles

Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle five-spice powder and salt evenly over the roast and put in pan. Cook about 5 minutes turning to brown on all sides. Add the broth, wine, ginger, soy sauce, red pepper, cloves, and anise to the pan and simmer. Reduce heat, cover and simmer 3 1/2 hours or until the meat is tender. Remove meat from pan and cover to keep warm.

Heat large pan of water to aSONY DSC rolling boil and prepare Grandma’s Frozen Wide Egg Noodles according to package directions.

Strain the meat’s cooking liquid through a sieve over a bowl and discard the solids. Heat the remaining 2 teaspoons of oil in a pan over medium heat. Add mushrooms and carrots to the pan and sauté 5 minutes, then add bok choy and 4 cups reserved cooking liquid and cook five minutes, or until bok choy is tender.

Drain noodles and divide evenly among 8 bowls. Shred meat with two forks and arrange about 3 ounces of meat over each serving. Top each bowl with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving with 1 1/2 teaspoons green onions. Delicious!