Teriyaki Beef Roast
My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado
Test Kitchen tips
Beef Base
Ingredients
- 4 medium potatoes, peeled and quartered
- 1-1/2 cups fresh baby carrots
- 1 medium green pepper, seeded and cut into 1/2-inch strips
- 1 medium yellow onion, quartered
- 1/4 cup all-purpose flour
- 1 boneless beef chuck roast (about 2 pounds)
- 2 tablespoons canola oil
- 8 ounces medium fresh mushrooms, cut into thick slices
- 1/4 cup packed brown sugar
- 1/2 cup teriyaki sauce
- 2 teaspoons ground ginger
- 1 teaspoon beef base
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 2 to 3 green onions (green portion only), thinly sliced
Directions
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1Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar.
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2Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
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3Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onion. If desired, skim fat and thicken cooking juices for gravy; serve with roast.
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