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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

Ingredients

  • 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

Directions

  • 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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