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Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan. Transfer the roast to a covered roaster or heavy dutch oven.
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Add the beef stock, orange juice, onion, garlic, five spice powder, salt, pepper, ginger and honey. Stir to blend the ingredients together.
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Cover the roasting pan tightly with aluminum foil before adding the lid. Place in a preheated 350 degree oven for 3 to 4 hours until the meat is tender and almost falling apart.
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In the last half hour or so of cooking time add the carrots to the roasting pan.
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Remove the meat from the pan, cover with aluminum foil and hold in a 150 degree oven while you prepare the jus.
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Pour the beef braising liquid from the roasting pan into a saucepan and skim any excess fat.
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Simmer to reduce the volume by about 1/4, then add the soy sauce and Hoisin sauce. Simmer for just a few minutes more and serve with the carved beef roast.
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Delicious served with simple steamed rice or sweet potato mash and stir fried Chinese vegetables.