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I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the roast, vegetables and pineapple over rice or egg noodles. -Donna Staley Randleman, North Carolina
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Nutritional Facts 1 serving (4 ounces) equals 411 calories, 13 g fat (4 g saturated fat), 136 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 3 g fiber, 48 g protein.
Originally published as Asian Pot Roast in Taste of Home October/November 2004, p32
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 22, 2010 by Jwendt30
I added spinach instead of the peas. It turned out very well & my family liked it with rice! It was a great change to a pot roast!!!
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