Kayem Choice Beef Pot Roast Menu Ideas

Kayem Slow Cooked Choice Beef Pot Roast:

  • AU JUS
  • NO MSG

Korean Rice Bowl with Pot Roast


  • 1 1/2 pounds Kayem Slow Cooked Choice Beef Pot Roast, reserve au jus
  • 9 ounces bok choy head whites only, reserve leafy greens (pickling recipe in instructions)
  • 12 ounces cooked sticky white rice
  • 6 ounces canola oil: divided 1 ounce, 1 ounce, 2 ounces and 2 ounces
  • 9 ounces low sodium soy sauce: divided 2 ounces, and 7ounces
  • 12 ounces shiitake mushroom caps thinly sliced, reserve stems for sauce
  • 1 tablespoon ginger root, finely grated
  • 5 ounces dry sherry: divided 2 ounces, and 3 ounces
  • 1 tablespoon sesame oil: divided 2 teaspoons, and 1 teaspoon
  • 12 ounces carrots, bias cut and blanched
  • 6 ounces bean sprouts
  • 1 ounce Gochujang sauce: divided 1/4 ounce, and 3/4 ounce
  • 1/2 ounce garlic, minced
  • 1 ounce sugar
  • 6 eggs
  • cooking spray


  • Drain the pot roast, reserving the au jus. Slice the meat 1″ X 1/4″ thick.
  • To pickle the bok choy head (white stalks only), thinly slice on the diagonal, marinate with 6 ounces cider vinegar, 3/4 ounce sugar and 1/4 ounce grated ginger. Pickle 30 minutes to 24 hours in advance, keep chilled.
  • Cook the rice per package instructions. Portion 3 ounces per serving.
  • Chop the bok choy leaft greens 1″. Saute the in 1 ounce canola oil for 1 minute, deglaze with 2 ounces of the low sodium soy sauce. Set aside.
  • Place a non-stick skillet on medium-high heat, coat with 1 ounce canola oil, saute the shiitake mushroom caps for medium – high heat for 3 – 5 minutes. Add 1/4 ounce ginger puree, 2 ounces sherry and 2 teaspoons of sesame oil, reduce for 2 more minutes.
  • Blanch the bean sprouts 2 minutes, drain and rinse under cold water. Mix with remaining sesame oil and 1/4 ounce gochujang.
  • To make the soy sauce marinade, mix the remaining low sodium soy sauce with 3/4 ounce gochujang sauce, 1/2 ounce minced garlic, and sugar, 3 ounces dry sherry, and 2 ounces canola oil. This can be easily made in advance and hold until service.
  • Saute the sliced pot roast in a large skillet coated with 2 ounces canola oil over medium high heat, deglaze with 2 ounces of the soy marinade.
  • Meanwhile, place a 6″ non-stick skillet on medium high heat. Flatten the portioned rice into a 4 – 5″ size pancake. Spray the skillet with the cooking spray, and cook the rice until it forms a crust on the bottom, 3 – 5 minutes.
  • While crust is forming, pour the eggs into a seasoned skillet, cover and cook for 2 – 3 minutes to set the yolk.

Rice bowl set-up:

  • 3 ounces rice patty, 5 ounces pickled bok choy, 1 ounce sauteed shiitake mushrooms, 5 ounces carrots, 1 ounce bean sprouts, 1 ounce sauteed bok choy greens, 3 ounces sauteed beef, followed by the egg on top.
  • Drizzle 1/2 ounce soy marinade around and serve the remaining on the side.
  • Garnish with chopped scallions, serve immediately.


Beef Stroganoff with Pot Roast


  • 4.5 pounds Kayem Slow Cooked Choice Beef Pot Roast, reserve gravy
  • 3 ounces canola oil
  • 12 ounces white mushrooms, sliced
  • 6 ounces white wine
  • 4 ounces unsalted butter
  • 5 ounces white onion, diced 1/4″
  • 2.5 ounces all purpose flour
  • 1 quart reduced sodium beef broth
  • 2 teaspoons dijon mustard
  • 8 ounces sour cream
  • 3.5 pounds egg noodles cooked according to package instructions


  • Cut the meat into 1 1/2″ julienne strips.
  • Coat a medium sauté pan with 1 ounce of the canola oil and sauté mushrooms for 5 minutes. Deglaze with white wine & reduce.
  • In a medium brazier, saute the onions until translucent over medium high heat with 2 ounces of canola oil.  Add 3 ounces of butter, melt and add the flour to make a roux. Stir frequently for 5 minutes.
  • Stir in the reserved pot roast gravy and beef stock. Bring to a boil and skim off any fat or impurities. Stir in the Dijon mustard, and simmer the sauce for 10 minutes.
  • Add the beef and cooked mushrooms, cook for 15 to 20 minutes so that the meat is heated through.
  • Temper the sour cream with 8 ounces of the hot gravy and stir into the Beef Stroganoff, swirl in 1 ounce of cold butter.
  • Serve over noodles – approximately 4 ounces portions of Stroganoff and 4 ounces of cooked noodles. Garnish with chopped fresh parsley and/or dill.


American Chop Suey with Pot Roast


  • 8 pounds Kayem Slow Cooked Choice Beef Pot Roast dice meat into 1/2″ cubes (drain au jus & reserve)
  • 1 ½ ounces extra virgin olive oil
  • 1/2 pound white onion, diced
  • 1 green pepper, diced
  • 1/2 pound celery, diced
  • 1 ounce garlic, minced
  • 1 ounce all purpose flour
  • 2 ounces tomato paste
  • 1 teaspoon smoky paprika
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds tomatoes, diced
  • 2 pounds cooked ziti


  • Heat a large braising pan over medium high heat and coat with olive oil. Sauté the onions, peppers & celery until translucent, about 5 minutes. Add the chopped garlic, and sauté another 2 – 3 minutes.
  • Stir in the flour to make a roux, and cook for 3 – 4 minutes. Stir in the tomato paste and paprika and cook an additional 2 minutes, stirring frequently.
  • Mix in the reserved pot roast au jus, and stir well to make a sauce. (Additional beef broth can be added if necessary). Season with salt and pepper. Add the canned tomatoes, bring to a boil.
  • Add the diced Kayem Choice Pot Roast and cooked pasta. Heat to 165° & serve immediately.
  • Chef’s tip: Any type of pasta may be used in the recipe. Serve over Brown Rice Pilaf as an alternate menu choice.


German Style Pot Roast


  • 8 ounces Kayem Slow Cooked Choice Beef Pot Roast, drain au jus set aside
  • 2 ounces cooked baby carrots
  • 1 ounce celery 1/2″ sliced
  • 1 ounce sweet onion 1/2 ” sliced, sautéed
  • 1/2 cup red wine
  • 1/3 cup ginger snap cookie, crush
  • 1 cup egg noodles, cooked
  • 1 tablespoon parsley, chopped
  • 1 tablespoon unsalted butter, melted


  • Separate the meat from the broth in the bag.  Slice the beef into 8 ounce portions.
  • Place the broth and wine into a saucepan and heat. Add the carrots, celery, and onions to the hot broth. Cook the vegetables until they are tender.
  • Thicken the broth and vegetable mixture with the crushed ginger snap cookies. Add the pot roast into the broth.
  • Saute the cooked egg noodles with butter and toss with parsley. Serve the pot roast over the hot egg noodles.

All recipes found at