Tokyo Pot Roast

Recipe

Main Dish
Tokyo Pot Roast

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User Rating

3.39 out of 5 stars
Rate it:
23 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.