Save on Pinterest

Teriyaki Beef Roast

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado
  • Total Time
    Prep: 30 min. Cook: 7 hours
  • Makes
    6 servings


  • 4 medium potatoes, peeled and quartered
  • 1-1/2 cups fresh baby carrots
  • 1 medium green pepper, seeded and cut into 1/2-inch strips
  • 1 medium yellow onion, quartered
  • 1/4 cup all-purpose flour
  • 1 boneless beef chuck roast (about 2 pounds)
  • 2 tablespoons canola oil
  • 8 ounces medium fresh mushrooms, cut into thick slices
  • 1/4 cup packed brown sugar
  • 1/2 cup teriyaki sauce
  • 2 teaspoons ground ginger
  • 1 teaspoon beef base
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 to 3 green onions (green portion only), thinly sliced


  • Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar.
  • Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
  • Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Test Kitchen tips
  • Combine leftover meat and gravy and place on toasted buns for easy roast sandwiches.

  • Editor's Note
    Look for beef base near the broth and bouillon.
    Nutrition Facts
    1 serving: 494 calories, 19g fat (6g saturated fat), 98mg cholesterol, 1024mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 35g protein.

    Recommended Video