Slow-Cooker Asian Beef Roast with Cabbage and Pasta

 


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

  • Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.

    2 In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining 1/2 teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.

      3 Cover; cook on Low heat setting 7 to 8 hours.

        4 Increase heat setting to High. Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil. Transfer beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes before cutting beef.

          5 Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.

          6 Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.

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