Tokyo Pot Roast

Recipe

Main Dish
Tokyo Pot Roast

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User Rating

3.38 out of 5 stars
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8 ratings

Recipe Data

6
Servings
30min
Prep
8hr30min
Total

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    Description

    The distinct flavor in this dish comes from a combination of soy sauce, green onions, and fresh ginger.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(2 lbs.) boneless beef chuck roast
    4medium russet potatoes, peeled
    3medium carrots, peeled and chopped
    1yellow onion, chopped
    1 oz.dried shiitake mushrooms, cleaned
    1 c.water
    ½ c.sake, or dry white wine
    c.Hy-Vee light soy sauce
    ¼ c.Hy-Vee granulated sugar
    2 tbsp.fish sauce
    1 tbsp.fresh ginger, grated
    ½ tsp.kosher salt
    1 c.baby spinach leaves, packed
    ¼ c.green onions, chopped
    1recipe Almond-Apricot Rice Pilaf

    Things To Grab

    • 4-to-6-quart slow cooker
    • 2 forks

    Directions

    1. Trim fat from roast. Cut roast into large chunks.

    2. In a 4-to-6-quart slow cooker, combine meat, potatoes, carrots, onion, mushrooms, water, sake, soy sauce, sugar, fish sauce, ginger and salt. Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours or until meat and potatoes are tender.

    3. Skim fat from broth. Use two forks to pull beef and potatoes into bite-size pieces. Stir in spinach. If desired, garnish with green onions. Serve with Almond-Apricot Rice Pilaf.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 100mg
    • Sodium: 1260mg
    • Total Carbohydrates: 44g
    • Protein: 39g

    Daily Values

    0%
    Vitamin A 110%
    0%
    Vitamin C 30%
    0%
    Iron 30%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Fall 2015.