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Soy-Ginger Pot Roast

Prep Time 7 hours 25 minutes
Servings 6

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

Instructions
 

  • 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 7-9 hours, until meat is tender.
  • 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.
Keyword soy ginger pot roast
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