Soy-Ginger Pot Roast Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 or 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 1-2 minutes or until thickened. Serve with roast.
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