Trim fat from roast. Cut roast into large chunks.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
The distinct flavor in this dish comes from a combination of soy sauce, green onions, and fresh ginger.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 c. water | ||
| 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
Directions
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.
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.