Asian Meat and Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
chuck roast -- trimmed of fat |
|
2 |
pounds |
Yukon Gold potatoes -- cubed |
|
1 |
whole |
shallot -- minced fine |
|
1 |
teaspoon |
ginger root -- minced fine |
|
1 |
clove |
garlic -- minced fine |
|
1 |
teaspoon |
Lawry's Asian seasoning |
|
2 |
tablespoons |
flour |
|
1 |
teaspoon |
Morton's Kosher salt |
|
1 |
teaspoon |
chili garlic sauce |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
Dijon mustard |
|
1/4 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
plum sauce |
|
1 |
cup |
red wine |
| Trim the fat from the roast. Tie into bundle if necessary. Cover the meat with salt and wrap with plastic wrap. Refrigerate for up to 24 hours. Cut potatoes into large cubes and place in crockpot. Unwrap meat and pat dry. Mix flour, five-spice powder, and Asian seasoning together and rub all over roast. Put roast on top of potatoes. Mix wine, soy sauce, shallot, garlic, ginger, mustard, and plum sauce together. Pour over meat and potatoes. Cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Makes 6 Servings |
| Per Serving: 566 Calories; 30g Fat (50.6% calories from fat); 34g Protein; 31g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. |