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Sweet and Pungent Asian Roast

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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.