Asian Beef Roast With Cabbage And Pasta

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  • 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


  • 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:

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
Cuisine Asian