Pot Roast with Soy or Lima Beans
Updated Sept. 10, 2025
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like corn or grapeseed
- 3to 4-pound bone-in chuck roast
- Freshly ground black pepper
- 1pound shelled soy or lima beans (frozen are fine)
- ¼cup soy sauce
- 2tablespoons mirin or 1 tablespoon sugar
- Salt if necessary
Nutritional analysis per serving (8 servings)
341 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 47 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
- Step 2
Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
- Step 3
When meat is done, taste, and add salt if needed; serve with beans and sauce.
Private Notes
Comments
Did it tune out on the stove? If I turn my over to that temp I will boil in my house!~
I have been making this recipe for years with edamame. Everyone loves loves it. I like having lots of the liquid since I serve it on rice. So I quadruple the soy sauce, water, and sugar (and double the edamame).
Frozen lima beans prepared in this way are delicious.
Pretty good. Made it with lima beans (which I love). Only thing couldn't bring myself to heat my oven to 450 and the kitchen, in August, just to brown the meat so did it on top of the stove where the pot roast cooks anyway. Somewhat curious what the effect would have been but not that curious.
Did it tune out on the stove? If I turn my over to that temp I will boil in my house!~