Asian Pot Roast - Slow Cooker Instructions
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2-3 lb. chuck roast, trimmed of excess fat
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced or pressed
  • 1 onion, diced
  • 2 Tbsp fresh minced ginger (or 2 tsp ground ginger)
  • pinch of salt and pepper
  • 16 oz. sliced mushrooms (baby bella or button)
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 2/3 cup water
  • 1 beef bouillon cube
  • 2 Tbsp corn starch
  • 2 sweet red bell peppers, chopped into strips
  • 1/4 cup chopped cilantro
  • 12 oz. egg noodles, cooked
Instructions
  1. Place all ingredients in the slow cooker except the peppers, cilantro, noodles, and corn starch.
  2. Cook on low for 8-10 hours.
  3. Remove the roast from the slow cooker and transfer to a plate.
  4. Whisk in corn starch and add red peppers.
  5. Turn to high and let the sauce thicken up and the red peppers soften for 10 minutes.
  6. Add the roast back to the slow cooker.
  7. Serve over egg noodle, and top with chopped cilantro.
Recipe by Lauren Greutman at https://www.laurengreutman.com/asian-pot-roast-instant-pot-slow-cooker/