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Slow-Cooker Asian Beef Roast with Cabbage and Pasta
Slow-Cooker Asian Beef Roast with Cabbage and Pasta
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Prep Time:
30 minutes
Total Time:
7 hours 30 minutes
Ingredients:
  • 1 boneless beef chuck roast (3 lb), trimmed of excess fat
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1/2 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons finely chopped gingerroot
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 medium carrots, cut into 1-inch pieces
  • 1/2 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
Instructions:
  • Prepare the slow cooker by generously spraying it with cooking spray. Season the beef with 1/2 teaspoon of garlic salt and pepper. Pour water into the slow cooker and place the seasoned beef in the center.
  • Combine hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper, and remaining garlic salt in a small bowl. Pour over beef, then place carrots around the beef. Top with cabbage wedges in a single layer.
  • Cover the dish and simmer over Low heat for 7 to 8 hours.
  • Turn the heat to High. Use a slotted spoon to move the vegetables from the slow cooker to a serving bowl and cover with foil. Place the beef from the slow cooker onto a cutting board and cover with foil. Allow it to rest for 5 minutes before slicing.
  • Break the pasta in half and gently add it to the sauce in the slow cooker, making sure to submerge the pasta beneath the surface of the sauce. Cover and cook on high heat for 9 to 11 minutes until the pasta is tender.
  • Slice the beef against the grain. Serve with the pasta, vegetables, and any extra sauce. Top with sesame seeds, bell peppers, and green onions.

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