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Thai BBQ Pot Roast
Thai BBQ Pot Roast
Fork-tender pot roast served over jasmine style rice in a sweet-savory Thai-style Barbecue Sauce made with lemongrass, ginger, plum sauce and sweet chili sauce.
Yield: 24 servings
Thai BBQ Sauce 
1. To make Thai BBQ Sauce:

In saucepan, heat ingredients over medium-high heat to a boil, stirring often. Reduce heat and simmer 1 to 2 minutes. Yield: about 8 cups

* Kecap manis is a thick, dark, sweet-salty Indonesian soy sauce; if not available, use 1/3 cup soy sauce and 1/3 cup light molasses in place of 3/4 cup kecap manis.
Hoisin sauce1 3/4 cups
Oyster sauce1 1/2 cups
Plum sauce1 1/2 cups
Kecap manis*3/4 cup
Rice vinegar3/4 cup
Dark sesame oil1/2 cup
Cilantro leaves, coarsely chopped1/3 cup
Thai sweet chili sauce1/3 cup
Vegetable oil1/3 cup
Water1/4 cup
Ginger, fresh, minced3 tablespoons
Sesame seeds, toasted3 tablespoons
Garlic, minced2 tablespoons
Lemongrass, minced2 tablespoons
Vietnamese chili garlic sauce2 tablespoons
Cooked jasmine rice, cooled24 cups
Fully cooked beef pot roast, shredded into small chunks and warmed (removed from packaged gravy or j6 - 9 pounds

Nutrition information per serving: 523 calories; 16 g fat(3 g saturated fat; 6 g monounsaturated fat); 53 mg cholesterol; 1840 mg sodium; 70 g carbohydrate; 2.5 g fiber; 24 g protein; 7.7 mg niacin; 0.3 mg vitamin B6; 2.5 mg vitamin B12; 2.7 mg iron; 25.4 mg selenium; 5.3 mg zinc; 87.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6, iron and choline
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