Name: Pot Roast with Asian Black Bean Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds) -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 tablespoon olive oil -; 1 medium onion, cut into 1-inch pieces -; 3/4 cup Asian black bean sauce -; 1/4 cup reduced-sodium beef broth -; 1/2 pound sliced fresh mushrooms -; 8 ounces fresh snow peas, trimmed -; 1 tablespoon cornstarch -; 1 tablespoon cold water -; Hot cooked rice -; 4 green onions, sliced -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pot Roast with Asian Black Bean Sauce

1. 1 boneless beef chuck roast (3 to 4 pounds) -

2. 1/2 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 1 tablespoon olive oil -

5. 1 medium onion, cut into 1-inch pieces -

6. 3/4 cup Asian black bean sauce -

7. 1/4 cup reduced-sodium beef broth -

8. 1/2 pound sliced fresh mushrooms -

9. 8 ounces fresh snow peas, trimmed -

10. 1 tablespoon cornstarch -

11. 1 tablespoon cold water -

12. Hot cooked rice -

13. 4 green onions, sliced -

How to cook deliciously - Pot Roast with Asian Black Bean Sauce

1. Stage

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours.

2. Stage

Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes.

3. Stage

Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.