Asian Beef Roast With Cabbage And Pasta
Equipment
Ingredients
- 1 boneless beef chuck roast 3 lb, trimmed of excess fat
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 1 cup water
- ½ cup hoisin sauce
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons finely chopped fresh gingerroot
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- 4 medium carrots cut into 1-inch pieces
- ½ 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
Instructions
- Spray 5- to 6-quart slow cooker with cooking spray.
- Sprinkle beef with ½ 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 ½ 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.
Notes / Tips / Wine Advice:
Time-saver:
This meal can be cooked on the High heat setting, and it’ll be on the table in 3½ to 4½ hours.
Nutritional Information
Calories: 590 kcal