Asian Beef Roast

Prep Time
Cook Time
2h 10m
Ready In

"This is sweet and pungent and could also be cooked in a slowcooker, it also works well with a brisket or top rib roast. For those who follow the kosher dietary laws, this is a kosher beef recipe suitable for Rosh Hashanah or Shabbat or anytime dinner. Recipe by Jamie Geller"

Original is 8 servings


  • Serving Size: 1 (335.4 g)
  • Calories 522.4
  • Total Fat - 23 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 187.1 mg
  • Sodium - 1069 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 10.4 g
  • Protein - 64.4 g
  • Calcium - 58.3 mg
  • Iron - 5.7 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees F. Lightly grease a roasting pan with non-stick cooking spray.

Step 2

Rinse roast, pat dry. Sprinkle with pepper. Brown in oil on all sides. Place in prepared pan.

Step 3

In a bowl, place soy sauce, sesame and olive oils, teriyaki sauce, honey, duck sauce, plum vinegar, garlic and parsley flakes. Stir to mix well. Pour over roast.

Step 4

Cover pan with aluminum foil, sealing at the edges but tenting the foil so that it does not touch the roast.

Step 5

Oven roast for 2 to 2 hours and 30 minutes until very tender.

Step 6

Let stand at room temperature for 5 to 10 minutes before slicing diagonally against the grain.

Step 7

SLICING TIP; slicing diagonally against the grain means slicing at a slight angle, not straight down; cutting the roast this way with a sharp carving knife will help keep meat tender. Allowing it to cool slightly first keeps it from shredding and falling apart as you slice.


No special items needed.

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