Welcome back to another Cook With Me! Today we are making a slow cooker crock pot meal. Soy ginger pot roast! It has a deliciously bold flavor with a rich gravy; a very savory meal that the whole family will love.
I hope you enjoy this recipe!
1 boneless beef chuck roast (3 to 4 pounds)
1 Tsp salt
½ Tsp pepper
1 Tbsp canola oil (I used butter)
1½ Cups water
½ Cup reduced-sodium soy sauce
¼ Cup honey
3 Tbsp cider vinegar
3 Garlic cloves, minced
2 Tsp ground ginger
1 Tsp ground mustard
1 Large onion, halved and sliced
1 Cup small carrots
2 Tbsp cornstarch
2 Tbsp cold water
Sprinkle roast with salt and pepper. In a large skillet, heat oil or butter 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 and carrots.
Cook, covered, on low 7-9 hours, until meat is tender.
Remove roast, onion, carrots 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.
Prep Time: 25 Minutes
Cook Time: 7-9 Hours