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Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Asian Pot Roast

For Asian Pot Roast, we simmer ginger and garlic in a slow cooker for a delicious twist on a traditional cold-weather pot roast.

All You DECEMBER 2013

  • Yield: Serves: 6
  • Cook time: 8 Hours
  • Prep time: 25 Minutes
  • Stand: 15 Minutes
  • Cost Per Serving:$2.50


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 10g
  • Saturated fat: 2g
  • Protein: 37g
  • Carbohydrate: 9g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Sodium: 770mg

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Asian Pot Roast Recipe