Slow Cooker Asian Beef Roast With Cabbage And Pasta Recipes

SLOW-COOKER ASIAN BEEF

Slow-Cooker Asian Beef image

A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seed
1 lime, cut into wedges

Steps:

Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g

SLOW-COOKER ASIAN BEEF ROAST WITH CABBAGE AND PASTA

Slow-Cooker Asian Beef Roast with Cabbage and Pasta image

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (3 lb), trimmed of excess fat
1 teaspoon garlic salt
1/2 teaspoon pepper
1 cup water
1/2 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons finely chopped gingerroot
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
4 medium carrots, cut into 1-inch pieces
1/2 head cabbage, cut into 6 wedges
6 oz uncooked angel hair pasta
Toasted sesame seed, chopped bell pepper (any color) and sliced green onions, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.
In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining 1/2 teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.
Cover; cook on Low heat setting 7 to 8 hours.
Increase heat setting to High. Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil. Transfer beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes before cutting beef.
Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.
Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.

Nutrition Facts : Calories 590, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 1 g

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