Trim fat from roast. Cut roast into large chunks.
The distinct flavor in this dish comes from a combination of soy sauce, green onions, and fresh ginger.
Servings and Ingredients
|1||(2 lbs.) boneless beef chuck roast|
|4||medium russet potatoes, peeled|
|3||medium carrots, peeled and chopped|
|1||yellow onion, chopped|
|1 oz.||dried shiitake mushrooms, cleaned|
|½ c.||sake, or dry white wine|
|⅓ 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|
|1||recipe Almond-Apricot Rice Pilaf|
Things To Grab
- 4-to-6-quart slow cooker
- 2 forks
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.
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.
Related Content, Side Dish
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 100mg
- Sodium: 1260mg
- Total Carbohydrates: 44g
- Protein: 39g