Recipe: Asian Pot Roast
Beth and I are always looking for something new to make in the slow cooker. Sure they take some time to cook, but they are often little to no prep or effort. This dish was a slight exception, but still tons of fun (and very easy to make).
1 2-lbs boneless beef chuck pot roast
1 tbs cooking oil
1 1/2 cups hot water
1/4 cup black bean garlic sauce
1 tsp instant beef bouillon granules
1 tbs sugar
1 medium red sweet pepper, cut into thin strips
1/2 medium white onion, sliced into thin strips
8 ounces green beans, trimmed
3 tbs cornstarch
3 tbs cold water
3 cups hot cooked rice (white or brown)
1) Trim fat from roast. If necessary, cut roast to fit into a 4 – 5 1/2 quart crockery cooker. In a large skillet, brown roast on all sides in hot oil. Drain off fat.
2) In the cooker, stir together the 1 1/2 cups water, bean sauce, bouillon granules, and sugar. Add sweet pepper, onion, and green beans. Place meat on top of vegetables.
3) Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours or until beef is tender.
4) Transfer meat and vegetables to a serving platter, reserving juices. Cover meat and keep warm. If using low heat setting, turn to high heat setting. For sauce, in a small bowl combine cornstarch and cold water. Stir into cooking juices in cooker. Cover and cook about 15 minutes more on high heat setting or until slightly thickened.
5) Using two forks, separate beef into serving pieces. Serve meat over rice with the sauce and vegetables
It’s that easy. Enjoy!