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Soy-Ginger Pot Roast Recipe
Soy-Ginger Pot Roast Recipe photo by Taste of Home
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Soy-Ginger Pot Roast Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 6 servings

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

Nutritional Facts

6 ounces cooked beef with 1/2 cup gravy: 489 calories, 24g fat (9g saturated fat), 147mg cholesterol, 1256mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 46g protein.

Directions

  1. Sprinkle 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 or until meat is tender.
  2. Remove 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 1-2 minutes or until thickened. Serve with roast. Yield: 6 servings.
Originally published as Soy-Ginger Pot Roast in Simple & Delicious August/September 2015

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Soy-Ginger Pot Roast

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Remenec User ID: 6059530 233809
Reviewed Oct. 1, 2015

"I would give this 6 stars if I could!!! I loved the flavors of the spices coupled with the tangy cider vinegar and mustard. A keeper for sure!"

MY REVIEW
DianeC23 User ID: 141506 233105
Reviewed Sep. 18, 2015

"Very good, and very easy. I also skipped the browning step, and it didn't seem to change the results. I'll be making this tender roast again!"

MY REVIEW
curlylis85 User ID: 3166950 232859
Reviewed Sep. 14, 2015

"Great flavor, and very easy to make. My kids loved it!"

MY REVIEW
sstetzel User ID: 158954 229600
Reviewed Jul. 15, 2015

"Made this last night for friends. Skipped the browning step because I was short on time in the morning. Shredded it and served over brown rice. Everyone loved it!"

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