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Sweet and Pungent Asian Roast


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Sweet and Pungent Asian Roast


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Sweet and Pungent Asian Roast


  • Prep Time : 9 min min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 9 min


8 servings


  • 1 (5-pound) top chuck French roast or silver tip roast
  • ¼ cup soy sauce
  • ¼ cup sesame oil
  • ¼ cup olive oil
  • ¼ cup teriyaki sauce
  • ¼ cup honey
  • ¼ cup Gold’s Szechuan-style duck sauce (Hot & Spicy)
  • 2 tablespoons ume plum vinegar
  • ¼ cup prepared crushed garlic
  • ¼ cup dried parsley flakes


  1. Preheat oven to 325 degrees F. Lightly grease a roasting pan with non-stick cooking spray.
  2. Rinse roast, pat dry and place in prepared pan.
  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.
  4. Cover pan with aluminum foil, sealing at the edges but tenting the foil so that it does not touch the roast.
  5. Bake at 325 degrees for 2 hours to 2 hours and 30 minutes until very tender.
  6. Let stand at room temperature for 5 to 10 minutes before slicing diagonally against the grain.


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.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Sweet and Pungent Asian Roast

  1. avatar says: Rachel

    How do I warm it up later? Or it can only be served fresh?

    • Rewarming can kill your roasts – making them dry and rubbery. Use this same recipe on a brisket or top of the rib roast both of which are better rewarmed as the meat becomes softer and more tender.

      • avatar says: Cyndi

        Can u make it crockpot?

        • yes although I can’t give you exact timing bc I haven’t tested it. as I commented above brisket and top of the rib roast are more forgiving cuts and may be better suited for the crockpot (you don’t have to be as exacting with them).

  2. avatar says: shari

    sounds delicious! is there a substitute for the plum vinegar? i have all the other ingredients so i don’t want to go out for just one ingredient if i don’t have to.

    • Hi Shari! it is delish! as far as plum vinegar goes, it is really unique — made from pickled plums it has a mild sour and salty taste. You can sub red wine vinegar + added salt to taste – it won’t be exactly the same but will work in a pinch.

  3. avatar says: Jane

    YUM!! I am making this now in the crock pot and it smells heavenly! I couldn’t find plum vinegar so substituted red wine vinegar; used regular duck sauce with a shake of cayenne;and used 1 tsp. of garlic powder. I can’t imagine it will be anything but fabulous the way my house smells right now!

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