Make Spring in a Pot; Soy-Ginger Pot Roast 🌸

You know I am always looking for ways to be creative with my favorite cuts. I love pot roast! I mean, what’s not to love; delicious, comforting, and goes with pretty much anything. While spring is definitely on the way, a warm comforting dish is still a nice thing this time of year. I think the asian flavors give this pot roast a lighter more spring-like twist. Maybe it’s my imagination ha! Give it a try and let me know what you think, we thought it was pretty dang delicious.

Soy-Ginger Pot Roast

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

  1.  Sprinkle roast with salt and pepper.

  2. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.

  3. Transfer meat to a 5- or 6-qt. slow cooker.

  4. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion.

  5. Cook, covered, on low until meat is tender, 7-9 hours.

  6. Remove roast and onion to a serving platter; keep warm.

  7. 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.

 

Laneha Everett

Laneha is an agriculturalist who loves outdoor pursuits, history, music, family & friends and Jesus.  Laneha ranches with her husband Casey, his family and her son Audy in southwest Baca County, Colorado.   They help run the family feedlot and some cattle too.  

http://www.everettbeef.com
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Low Carb Bacon Cheeseburger “Pasta”