Ginger Beef Roast Crock Pot
Transform your weeknight dinner routine with this mouthwatering Ginger Beef Roast Crock Pot recipe, a true comfort food classic with an Asian-inspired twist. Tender beef chuck roast is slow-cooked to perfection with a fragrant medley of fresh ginger, garlic, soy sauce, and a touch of brown sugar for a subtly sweet and savory flavor profile. Complemented by hearty vegetables like carrots, potatoes, and onions, this dish is not only satisfying but also nutrient-packed. The thickened ginger sauce, made from the flavorful cooking juices, ties everything together in a rich and glossy finish. Perfect for busy households, this crock pot recipe lets you prep in just 20 minutes before letting the slow cooker work its magic for 8 hours. Serve this succulent beef roast with its velvety sauce for a meal that’s sure to impress family and guests alike!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons fresh ginger
- 0.5 cup soy sauce
- 2 tablespoons brown sugar
- 1 cup beef broth
- 4 cloves garlic cloves
- 1 large onion
- 3 medium carrots
- 3 medium potatoes
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Season the beef roast with salt and black pepper, then sear all sides in the skillet until browned. This step will take about 3-4 minutes per side.
Peel and finely grate the fresh ginger, and mince the garlic cloves. Thinly slice the onion, and chop carrots and potatoes into bite-sized chunks.
In a bowl, mix the soy sauce, brown sugar, beef broth, grated ginger, and minced garlic to create the sauce.
Place the seared beef roast into the crock pot. Arrange the onion slices, carrots, and potatoes around the beef.
Pour the prepared sauce over the beef and vegetables, ensuring everything is evenly coated.
Cover the crock pot and set it to cook on low heat for 8 hours (or high heat for 4-5 hours if pressed for time).
Once the cooking time is complete, carefully remove the beef and vegetables from the crock pot and set them aside on a serving platter. Cover with foil to keep warm.
Skim off any excess fat from the cooking liquid in the crock pot, then pour the liquid into a small saucepan.
In a separate bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the cooking liquid over medium heat. Simmer until the sauce thickens, about 3-4 minutes.
Slice the beef roast into portions and serve alongside the vegetables. Drizzle the thickened ginger sauce over the beef and veggies for added flavor.
Nutrition Facts
Calories |
4603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8891 mg | 387% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 44.2 g | ||
| Protein | 280.0 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 8568 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
