Asian Pot Roast

Asian Pot RoastRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
For Asian Pot Roast, we simmer ginger and garlic in a slow cooker for a delicious twist on a traditional cold-weather pot roast.
Serves: 6

Cost per Serving:



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10 ounce white mushrooms, sliced
1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
6 cloves garlic, halved
1 2-lb. eye of round roast, trimmed of excess fat
Salt and pepper
2 tablespoons canola oil
3 tablespoons cornstarch
2 tablespoons rice vinegar
Scallions, thinly sliced, optional


Prep: 25 Minutes
Cook: 8 Hours
Stand: 15 Minutes

1. Combine mushrooms, broth, soy sauce, ginger and garlic in slow cooker. Pat roast dry and sprinkle with salt and pepper.

2. Warm oil in a large skillet over medium-high heat. Brown beef on all sides, about 8 minutes total. Transfer to slow cooker; turn to coat with soy sauce mixture. Cover and cook on low until tender, 6 to 8 hours.

3. Transfer roast to cutting board, tent with foil and let rest for 15 minutes. Whisk cornstarch and 1/2 cup liquid from slow cooker and return to cooker, whisking until sauce thickens, 1 to 2 minutes. Whisk in vinegar. If sauce is too thick, whisk in 1 or 2 additional Tbsp. of broth. Slice meat. Serve with sauce, topped with scallions, if desired.

Created date

November 2013

Nutritional Information

Calories 279
Fat 10 g
Satfat 2 g
Protein 37 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 70 mg
Sodium 770 mg