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Asian Pot Roast

(1)
  1 reviews
  • 5 min prep time
  • 6 hr 5 min total time
  • 8 ingredients
  • 8 servings
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Looking for a flavorful beef recipe for dinner? Then check out this slow-cooked pot roast – perfect if you love an Asian cuisine.

Ingredients

1
boneless beef rump roast (3 to 4 lb), trimmed of fat
3
green onions
1/4
cup honey
1/4
cup soy sauce
3
tablespoons rice vinegar
1
teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon pepper

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef roast. Remove green tops from onions; chop and refrigerate. Chop white parts of onions; sprinkle over beef.
  • 2 In small bowl, mix remaining ingredients; pour over beef.
  • 3 Cover; cook on Low heat setting 6 to 8 hours.
  • 4 Cut beef into slices; place on serving platter. Serve with sauce; garnish with green onion tops.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef roast. Remove green tops from onions; chop and refrigerate. Chop white parts of onions; sprinkle over beef.
  • 2 In small bowl, mix remaining ingredients; pour over beef.
  • 3 Cover; cook on Low heat setting 6 to 8 hours.
  • 4 Cut beef into slices; place on serving platter. Serve with sauce; garnish with green onion tops.

Expert Tips

If desired, substitute teriyaki sauce for soy sauce or substitute 1 small onion, diced, for chopped green onions.

Accompany this roast with hot cooked rice and Green Giant® teriyaki vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
640mg
27%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
9g
Protein
37g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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