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Slow Cooker Ginger Beef Roast

Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme—serve with rice and sugar snap peas.

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( 11 Ratings)

11 Ratings

5 Stars 55%

4 Stars 18%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 3 )

21c846db-2c53-42f2-b944-c952ac8524d3

Prep Time 15 min
Total Time 9 hr 35 min
Servings 8

Ingredients

: 3-pound beef boneless chuck roast

1: teaspoon peppered seasoned salt

3/4: cup classic-style stir-fry sauce

2: tablespoons ketchup

2: tablespoons rice vinegar

2: teaspoons grated gingerroot or 1 teaspoon ground ginger

1: bag (1 pound) frozen stir-fry bell peppers and onions, thawed

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Directions

1 Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
2 Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

EXPERT TIPS

Expert Tips

Although it’s tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking.

Browning the meat adds flavor and helps seal in the juices, but if you’re short on time, you can skip this step.

Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 105mg; 105%;
Sodium: 1290mg; 1290%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 20%;
Calcium: 2%;
Iron: 25%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/17/2011 3:54:12 PM REPORT ABUSE TKeels said:

Rating:

This was delicious. I actually didnt have stir-fry sauce on hand and replaced it with teriyaki (which I am sure changes the whole thing up) but it still was good. I used the frozen stir-fry mix and turned out great!

This reply was: Helpful Inspiring

Posted 2/9/2011 12:39:57 PM REPORT ABUSE betterbaking said:

Rating:

Excellent meal. The chuck roast was so tender and I served it with Jasmine rice and sugar snap peas. I did not have a lot of time, so I cooked it on high for 5 hours then I put the vegetables in and cooked it about an hour more, till all was tender. I might try a little more stir fry sauce next time because my husband likes more flavor.

This reply was: Helpful Inspiring

Posted 11/26/2010 4:47:44 AM REPORT ABUSE marine_spouse said:

Rating:

I love this pot roast. My husband may be a Marine but he is a picky eater when he comes home. I made these a few times and he refused to try it since his, "Mom never made roast like that." One day when he came home from the field (surviving off of MREs) he stuck a fork in the crockpot and ate a huge chunk. After his first bite me grabbed a plate and ate almost 2/3s!!! Since then it has been a family favorite. That is until I lost the recipe. Thank you so much for posting it online.

This reply was: Helpful Inspiring