Soy-Ginger Pot Roast
My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. —Lisa Varner, El Paso, Texas
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1-1/2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 3 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground mustard
- 1 large onion, halved and sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions
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1Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours, until meat is tender.
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2Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
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