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Pot Roast with Asian Black Bean Sauce

TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours YIELD: 10 servings.
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. —Judy Lawson, Chelsea, Michigan

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1-inch pieces
  • 3/4 cup Asian black bean sauce
  • 1/4 cup reduced-sodium beef broth
  • 1/2 pound sliced fresh mushrooms
  • 8 ounces fresh snow peas, trimmed
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice
  • 4 green onions, sliced

Directions

  • 1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours.
  • 2. Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes.
  • 3. Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small 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 roast with hot cooked rice and sauce. Sprinkle with green onions.

Nutrition Facts

1 serving: 281 calories, 14g fat (5g saturated fat), 89mg cholesterol, 602mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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