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Soy-Ginger Pot Roast

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


  • 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


  • 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 until meat is tender, 7-9 hours.
  • 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 until thickened, 1-2 minutes. Serve with roast.
Nutrition 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.

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Average Rating:
  • tennis-twin
    Jun 19, 2019

    This was very good. I browned it first but I'm not sure it added anything to it. The gravy was tasty!

  • Marie
    Oct 19, 2018

    This turned out excellent, I had a larger roast so I had to cook longer.

  • Angel182009
    Dec 22, 2017

    I'm not a huge fan of pot roast but my husband is so when I came across this i really wanted to try it. So glad I did! We both loved it and the flavors blended together great. I didn't Brown it on all sides because i was in a hurry. Still was great!

  • Armstras07
    Jun 29, 2017

    My family loves pot roast, this recipe gave me yet another good recipe to add for pot roast. Next time I think I will add a few greek peppers in it.

  • Remenec
    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!

  • DianeC23
    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!

  • curlylis85
    Sep 14, 2015

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

  • sstetzel
    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!