Slow-Cooker Asian-Style Beef Chuck Roast
This simple, slow-cooker beef chuck roast recipe is sure to please your family and guests. The roast requires no browning, yet the finished dish tastes like you took the time to do so. It's a keeper, for sure!
2 teaspoons beef base or bouillon granules
1 1/4 cups warm water
2 tablespoons packed brown sugar
1/3 cup soy sauce
2 tablespoons sweet chili sauce (I use Mae Ploy)
2 to 3 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
6 medium green onions, sliced on the bias*
1 (3-pound) boneless beef chuck roast
1/4 cup cornstarch
1/4 cup cold water
Cooked white rice (preferably Jasmine rice)
Fresh cilantro leaves, chopped for sprinkling
Fresh lime, cut into wedges for accompaniment
- Grease a 4-quart slow cooker with cooking spray.
- Add beef base, water, brown sugar, soy sauce, sweet chili sauce, gingerroot, garlic and the white portion only of the green onions to slow cooker; stir to blend well.
- Add roast to slow cooker; turn to coat all sides. Cover; cook on LOW HEAT setting 8 hours or until fork-tender.
- Remove the roast to a large plate. Cut, or pull apart with two forks, into small chunks.
- Meanwhile, increase the slow-cooker heat setting to HIGH HEAT.
- In small bowl, beat cornstarch and cold water until smooth and no lumps remain. Stir mixture into the liquid in slow cooker and cook, stirring occasionally, until thickened.
- Return beef to slow-cooker and continue cooking just until heated thoroughly.
- Ladle the Asian pot roast over cooked rice; top each serving with reserved green onions and chopped cilantro; serve with lime wedges.
Makes 8 servings.
*Reserve the green portion of the green onions for garnish; store covered in refrigerator until ready to use.
- 1 1/4 cups ready-made beef broth can be substituted for the beef base and water.
- Add more appeal and flavor by sprinkling servings with toasted sesame seeds.