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

Recipe by MyRecipes December 2013

Gallery

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

Recipe Summary

prep:
25 mins
cook:
8 hrs
stand:
15 mins
total:
8 hrs 40 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

279 calories; fat 10g; saturated fat 2g; protein 37g; carbohydrates 9g; fiber 1g; cholesterol 70mg; sodium 770mg.
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