Taste of Home
Teriyaki Beef Roast
TOTAL TIME: Prep: 30 min. Cook: 7 hours
YIELD: 6 servings.
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
Ingredients
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4 medium potatoes, peeled and quartered
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1-1/2 cups fresh baby carrots
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1 medium green pepper, seeded and cut into 1/2-inch strips
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1 medium yellow onion, quartered
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1/4 cup all-purpose flour
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1 boneless beef chuck roast (about 2 pounds)
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2 tablespoons canola oil
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8 ounces medium fresh mushrooms, cut into thick slices
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1/4 cup packed brown sugar
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1/2 cup teriyaki sauce
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2 teaspoons ground ginger
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1 teaspoon beef base
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1 teaspoon dried oregano
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1 teaspoon pepper
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2 to 3 green onions (green portion only), thinly sliced
Directions
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1.
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.
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2.
Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
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3.
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.
Nutrition Facts
1 serving: 494 calories, 19g fat (6g saturated fat), 98mg cholesterol, 1024mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 35g protein.
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