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Chinese Pot Roast

"A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice."

By allrecipes · From Open Recipes · 13 ingredients
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Chinese Pot Roast

Why it works: Garlic and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,053 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Chinese Pot Roast

6 servings
Prep15 min
Cook3 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

917Calories
41 gProtein
30 gFat
117 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Honey1 tbsp (21g)64
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Celery Seed1 stalk (40g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the ginger

How well each one fits the dish's main ingredients (beef, garlic, pepper, mustard, sauce, vinegar, honey):

  1. Tarragonfits better
  2. Thymefits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against beef, garlic, pepper, mustard, sauce, vinegar, honey. Candidates are from the same food group and used in at least 100 recipes.