Asian Pot Roast

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Garlic and ginger slow cook to create a delicious Asian twist to traditional pot roast—make Thai Banh Mi Sandwiches with leftovers for a special, yet easy weeknight dinner.

Asian Pot Roast

Serves

Servings: 
4
Prep Time
10 min
Cook Time
4 hr

Garlic and ginger slow cook to create a delicious Asian twist to traditional pot roast—make Thai Banh Mi Sandwiches with leftovers for a special, yet easy weeknight dinner.

Ingredients

3 to 4 lb. boneless chuck roast, fat trimmed

2 cups College Inn® Beef Broth

2 Tbsp. oyster sauce or reduced-sodium soy sauce

2 Tbsp. minced garlic

2 Tbsp. minced fresh ginger

1/2 to 1 tsp. dried red pepper flakes, to taste

3 Tbsp. cornstarch

3 green onions, cut into 1-inch pieces

hot cooked rice, optional

Directions
  1. Cut meat into two pieces, if needed, to fit in slow cooker.
  2. Combine broth, oyster sauce, garlic, ginger and red pepper flakes in slow cooker. Add beef. Cover and cook on HIGH 4 hours or LOW 8 hours.
  3. Remove meat from slow cooker, leaving cooking liquid in slow cooker. Set aside half the meat for Banh Mi Sandwiches; cool then wrap and refrigerate. Keep remaining meat warm while making sauce.
  4. Mix 3 tablespoons cooking liquid with cornstarch in a small bowl; pour into slow cooker, whisking to blend evenly. Add green onions. Cook on HIGH 5 to 10 minutes until slightly thickened; stir.
  5. Serve sliced beef with sauce and hot cooked rice and additional sliced green onion, if desired. Refrigerate any leftover sauce for Banh Mi Sandwiches.
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