Average Rating: 4.875TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 6 servings.Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1-1/2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 3 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground mustard
- 1 large onion, halved and sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours.
- 2. Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large 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 until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts
6 ounces cooked beef with 1/2 cup gravy: 489 calories, 24g fat (9g saturated fat), 147mg cholesterol, 1256mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 46g protein.
