Asian Pot Roast
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
------------------------------- |
|
2 1/2 |
pounds |
beef arm roast |
|
5 |
ounces |
pearl onions |
|
1 |
pound |
Yukon Gold potatoes -- peeled and cubed |
|
8 |
ounces |
mushroom caps -- crimini-- sliced |
|
1 |
cup |
burgundy |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
Dijon mustard |
|
1/4 |
teaspoon |
five-spice powder |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
2 |
tablespoons |
all-purpose flour |
|
1 |
tablespoon |
plum sauce |
| Mix flour, five-spice, salt and pepper together and rub on roast. Put roast, potatoes, onions, mushrooms and garlic in crockpot. Mix burgundy, soy sauce, Dijon, and plum sauce together. Pour over roast and vegetables. Cook on Low 8 to 10 hours or High 4 to 6 hours. Makes 6 Servings |
| Per Serving: 392 Calories; 12g Fat (30.0% calories from fat); 42g Protein; 21g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. |