adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pho-Style Pot Roast Dinner
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
Tender Asian-style beef chuck roast with pho noodles, veggies, and broth. Choose from stove top or Instant Pot® method for an easy and delicious meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 boneless beef chuck roast (2 lb), cut into 4 pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups gluten--free Progresso™ Classic beef broth
  • 1/4 cup rice vinegar
  • 3 tablespoons gluten-free fish sauce (from 6.76-oz bottle)
  • 1 tablespoon grated fresh gingerroot
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons gluten-free five-spice powder
  • 3 (3-inch) pieces lemon grass stalk, crushed slightly with meat mallet to break outer layers
  • 2 large sweet potatoes (1 1/2 lb), peeled, cut into 1-inch pieces (4 cups)
  • 7 oz uncooked rice noodles (from 14-oz package)
  • 1 small red bell pepper, cut into very thin strips or 1 small fresh red Thai chile, sliced
  • 6 lime slices, cut in half
  • 6 sprigs fresh Thai basil, if desired
Instructions:
  • In a 6-quart Dutch oven or stockpot, heat oil over medium heat and brown the roast pieces with salt and pepper for 4 to 6 minutes. Then, add broth, water, vinegar, fish sauce, gingerroot, garlic, five-spice powder, and lemongrass. Reduce heat, cover, and simmer for 30 minutes.
  • Add the sweet potatoes and let them simmer, covered, for 30 minutes or until both the roast and sweet potatoes are tender. Using a slotted spoon, transfer the roast and sweet potatoes to a heatproof bowl and cover with foil to keep warm. Remove and discard the lemongrass.
  • Bring the liquid in a Dutch oven to a boil. Add noodles and stir well. Cover, remove from heat, and let sit for 10 minutes or until noodles are al dente.
  • Transfer the roast to a cutting board and slice into bite-size pieces. Divide 1/2 cup of noodles among six serving bowls using tongs. Top each bowl with roast pieces and sweet potatoes. Drizzle 1/3 cup of broth over the roast and potatoes. Garnish with bell pepper strips, lime slices, and fresh basil.

Similar Recipes