Asian Chuck Pot Roast With Veggies and Udon Noodle

“An Asian inspired meal using Thai sweet chili sauce which is sweet and has slight heat. If you want it hot add a couple thai chilies to the crock pot. Lemongrass, ginger, garlic to kick up the flavor. Sichuan pepper has slight lemony overtones and creates a tingly numbness in the mouth.”
READY IN:
34mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
  2. In a hot pan brown the meat in oil until well seared on all side.
  3. Combine Sauce ingredients except for water in a blender, blend till smooth.
  4. Place sauce in crock pot stir in water. Place browned meat into liquid.
  5. Add optional thai chili`s if desiring extra heat.
  6. Place lid on and cook for about 4-6 hours in crock-pot on high.
  7. Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
  8. Add the carrots, peppers, mushrooms, and broccoli.
  9. Cover and cook another 5-15 minutes until desired texture of veggies is reached.
  10. Toss in fresh udon noodle mixing in to heat and combine with veggies.
  11. Place noddle mixture on a platter and top with meat.
  12. Garnish with green onions, cilantro, and or basil, and serve.
  13. Optional:.
  14. Shred beef while the veggies cook and stir into the noodle mixture.

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