Ruby’s ‘Flip’ Roast

When I first shared with my firm that I had put together a blog (with a lot of tape and bandaids, meaning I’m new at blogging) and was interested in their feedback, I was surprised with the showering of support I received.  And most of the support were from people in another office that I had never worked with or even crossed-paths with.  One such person was Ruby Tecson, who so graciously shared this recipe with me.  I can tell you, I’ve been waiting for the just the right time to try it.  Yesterday was just the right time.  The hubs 1) could not eat fast enough and 2) could not stop raving about it.  Thanks Ruby!  This will become a staple in the Soto-Maynez house

Ingredients:

Roast:

3 lbs or bigger chuck roast
2 packets Lipton Onion Soup Mix
1 1/2 cups water
1 Tbs minced garlic (I always use jarred to save time)
2 Tbs olive oil, divided
2 Tbs oyster sauce
Salt and pepper to taste

Chinese Broccoli:

3 big stalks of Chinese Broccoli (I used froze, cut-up broccoli that I had on hand)
1 Tbs minced garlic
2 Tbs sesame oil
2 Tbs oyster sauce
1 cup chicken broth

Preparation:

*I’m going to put in all the preparation, even if I didn’t do that step myself because of time (and I’ll let you know which steps they are).  I know Ruby did them all and I have great faith in her cooking!

Roast: Mix 2 packets of Lipton onion soup mix with 1 1/2 cups of warm water and set aside.  This is the portion I skipped. Heat 1 tablespoon olive oil over medium heat and brown garlic. Lightly season pot roast on both sides with salt and pepper.  Brown roast on both sides. Add remaining tablespoon olive oil to bottom of slow cooker, spreading evenly.  Place roast in cooker and pour soup over the top being sure to spread the onion mixture around.  Drizzle with 2 tablespoons of oyster sauce.  Cook for 8 hours on low.

Chinese Broccoli: Chop broccoli by separating the leaf from the stalks.  Then cut stalks in a diagonal fashion, about 1/2″ thick per slice.  Leave the leaves as is. (I cheated and used precut frozen broccoli.  It’s what I had on hand and saved a few minutes on a busy week night) Heat 2 tablespoons sesame oil over medium-high heat.  Lightly brown garlic, then add broccoli stalks and stir fry for about 2 minutes.  Add broth and cover for about 3 minutes, or until slightly tender but still firm.  Increase heat to high, add leaves and continue to stir fry uncovered on high while drizzling 2 tablespoons of oyster sauce over the broccoli.  When leaves are almost cooked, remove from heat.

Serve all of this amazing food over jasmine rice (and do it in your rice cooker while making the broccoli to save time).

Serves 6

Prep time: 30 minutes
Cooking time: 8 hours

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*Original Recipe Courtesy of Ruby Tecson

 



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