ASIAN CHUCK POT ROAST WITH VEGGIES AND UDON NOODLE
An Asian inspired meal using Thai sweet chili sauce which is sweet and has slight heat. If you want it hot add a couple thai chilies to the crock pot. Lemongrass, ginger, garlic to kick up the flavor. Sichuan pepper has slight lemony overtones and creates a tingly numbness in the mouth.
Provided by Rita1652
Categories One Dish Meal
Time 34m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
- In a hot pan brown the meat in oil until well seared on all side.
- Combine Sauce ingredients except for water in a blender, blend till smooth.
- Place sauce in crock pot stir in water. Place browned meat into liquid.
- Add optional thai chili`s if desiring extra heat.
- Place lid on and cook for about 4-6 hours in crock-pot on high.
- Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
- Add the carrots, peppers, mushrooms, and broccoli.
- Cover and cook another 5-15 minutes until desired texture of veggies is reached.
- Toss in fresh udon noodle mixing in to heat and combine with veggies.
- Place noddle mixture on a platter and top with meat.
- Garnish with green onions, cilantro, and or basil, and serve.
- Optional:.
- Shred beef while the veggies cook and stir into the noodle mixture.
ASIAN POT ROAST IN AN INSTANT POT®
A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.
Provided by dlc1955dec
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g
ASIAN POT ROAST
I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. -Donna Staley, Randleman, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.
Nutrition Facts : Calories 411 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 48g protein.
ASIAN POT ROAST
An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...
Provided by loof751
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
- Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
- Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
- Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.
Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4
CHUCK POT ROAST
Make and share this Chuck Pot Roast recipe from Food.com.
Provided by Demotherway
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry the garlic and the meat with the oil until brown in a medium pot.
- Mix beer, soup mix and salt in a blender.
- Pour it on top of the meat and let it simmer for about 2 hours, turn the meat every 1/2 hour.
LEAN CHUCK POT ROAST
This recipe came from our church cookbook. It is a family favorite in our house and so easy to prepare! The gravy is great with mashed potatoes.
Provided by Mia Bella
Categories Roast Beef
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast in crock pot. Mix vinegar, oil, ketchup, soy sauce, rosemary, garlic powder and dry mustard. Pour over roast. Cook 6-8 hours, depending on the size of your crockpot.
Nutrition Facts : Calories 419, Fat 23, SaturatedFat 7.4, Cholesterol 149.7, Sodium 966.5, Carbohydrate 4.3, Fiber 0.2, Sugar 2.5, Protein 49.5
ASIAN-STYLE POT ROAST
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g
CROCKPOT EASIEST EVER CHUCK ROAST
Make and share this Crockpot Easiest Ever Chuck Roast recipe from Food.com.
Provided by Jahoody
Categories One Dish Meal
Time 6h5m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- That's it! Mix them all up and spread over roast with water on bottom of crockpot. Cook all day on low. You'll be amazed. Add vegetables of your choice the last hour or two. (I do use name brand dry soups (McCormick's, Lipton, Good Seasons, eg.).
Nutrition Facts : Calories 933.1, Fat 67.9, SaturatedFat 27.2, Cholesterol 235.6, Sodium 1637.8, Carbohydrate 12.2, Fiber 1.1, Sugar 2.8, Protein 64.3
ASIAN STEAK AND NOODLE BOWL
A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!
Provided by Chrissy Gaynor
Categories Main Dish Recipes Bowls
Time 4h59m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
- Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
- Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
- Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
- Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
- Divide noodle mixture among large bowls. Top with steak slices.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g
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