Slow Cooker Asian Pot-Roast
Garlic and ginger slow cook to create a delicious Asian twist to traditional pot roast.
Serves
6
Prep time 10 min.
Cook time 8 hours low
Ingredients
2 cups College Inn® Beef Broth 50% Less Sodium
2 Tbsp. oyster sauce or reduced-sodium soy sauce
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 tsp. dried red pepper flakes
3 to 4 lb. boneless chuck roast, fat trimmed
3 Tbsp. cornstarch
3 green onions, cut into 1-inch pieces
Hot cooked rice, optional
Shop This Recipe
Directions
Combine broth, oyster sauce, garlic, ginger and red pepper flakes in a slow cooker. Add beef. Cut meat into two pieces to fit, if needed. Cover and cook on HIGH 4 hours or LOW 8 hours.
Remove meat, leaving juices in slow cooker. Keep meat warm while making sauce.
Mix 3 Tbsp. cooking liquid with cornstarch in a small bowl; pour back into slow cooker, whisking to blend evenly. Add green onions. Cover and cook on HIGH 5 to 10 minutes until slightly thickened; stir. Serve sliced beef with sauce and hot cooked rice, if desired.
