For Asian Pot Roast, we simmer ginger and garlic in a slow cooker for a delicious twist on a traditional cold-weather pot roast.
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
How to Make It
Combine mushrooms, broth, soy sauce, ginger and garlic in slow cooker. Pat roast dry and sprinkle with salt and pepper.
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.
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.