Asian Pot Roast
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INGREDIENTS 14-½ ounce can chicken broth
2 teaspoons fresh ginger, minced
4 cloves garlic, halved
½ cup soy sauce
2-½ to 3 pounds lean boneless beef pot roast OR beef top round steak,
trimmed of fat and cut into 3 or 4 chunks
2 large onions, sliced and separated into rings
¼ cup quick mixing flour, such as WondraIn a 4 quart electric slow cooker, mix together the chicken broth, ginger, and garlic. Place the beef chunks in the broth mixture. Top with the onion slices.
Cover and cook on the low heat setting for 8 to 9 hours, or until the beef is tender. If necessary, skim off any fat from the juices.
In a small bowl, whisk together the flour and ¾ cup liquid from the slow cooker. Stir the flour mixture back into the liquid in the slow cooker.
Increase the heat to the high setting and cook, uncovered, on high 30 to 40 minutes or until the sauce is thickened slightly.
Cut the meat into slices before serving.
Serves 8