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Soy-Ginger Pot Roast

Tender Soy-Ginger Pot Roast for Cozy Family Dinners

Experience the comforting blend of savory soy and ginger in this melt-in-your-mouth Soy-Ginger Pot Roast, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 9 hours
Resting Time 10 minutes
Total Time 9 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3-4 pounds Boneless beef chuck roast Opt for well-marbled meat for exceptional tenderness.
  • 1 teaspoon Salt Use low-sodium options as needed.
  • 1 teaspoon Pepper Freshly ground black pepper offers the best flavor depth.
  • 2 tablespoons Canola oil Substitute with vegetable or olive oil if desired.
For the Sauce
  • 1 cup Water Use beef broth for extra flavor.
  • ¼ cup Reduced-sodium soy sauce Coconut aminos make a great gluten-free alternative.
  • ¼ cup Honey Use maple syrup as a vegan substitute.
  • 2 tablespoons Cider vinegar White or rice vinegar can be a substitute.
  • 3 pieces Garlic cloves Minced, fresh garlic is best.
  • 2 teaspoons Ground ginger Fresh grated ginger is even better.
  • 1 teaspoon Ground mustard Dijon mustard is a suitable substitute.
  • 1 large Onion Halved and sliced.
For the Gravy
  • 2 tablespoons Cornstarch Arrowroot powder can be a gluten-free alternative.
  • 2 tablespoons Cold water

Equipment

  • Slow Cooker
  • skillet
  • Mixing Bowl

Method
 

Preparation
  1. Generously season your boneless beef chuck roast with salt and pepper. Allow the roast to sit for about 10 minutes.
  2. Heat canola oil in a skillet over medium-high heat. Sear the roast for about 4-5 minutes per side until golden-brown.
  3. Transfer the roast to a slow cooker.
  4. In a mixing bowl, combine water, reduced-sodium soy sauce, honey, cider vinegar, minced garlic, ground ginger, and ground mustard. Whisk until smooth and pour over the roast.
  5. Scatter the halved and sliced onion over the roast in the slow cooker.
  6. Cover and set the slow cooker on LOW heat for 7 to 9 hours until fork-tender.
  7. Remove the roast and onions, skim excess fat, and bring cooking juices to a boil. Mix cornstarch with cold water and stir into the juices to thicken.
  8. Slice the roast against the grain, serve on a platter, and drizzle with gravy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 15mg

Notes

Enjoy leftovers in sandwiches, tacos, or stir-fries for a creative meal!

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