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Slow Cooker Asian Pot-Roast

Slow Cooker Asian Pot-Roast

Garlic and ginger slow cook to create a delicious Asian twist to traditional pot roast.

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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

Directions

  1. 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.
  2. Remove meat, leaving juices in slow cooker. Keep meat warm while making sauce.
  3. 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.

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