Best Asian Chuck Pot Roast With Veggies And Udon Noodle Recipes

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ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER



Asian Pot Roast: A New Take on a Classic Sunday Dinner image

Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.

Provided by Sarah

Categories     Beef

Time 3h

Number Of Ingredients 13

4 pounds boneless beef chuck roast ((1.8 kg))
2 tablespoons vegetable or canola oil
3 slices ginger ((mashed))
2 medium onions ((thinly sliced))
5 cloves garlic ((peeled and smashed))
2 cups beef stock
1/3 cup shaoxing wine or dry sherry
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
5 medium carrots
3 scallions ((cut into 2-inch lengths))
1 1/2 tablespoons cornstarch ((dissolved into ¼ cup water))

Steps:

  • Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
  • Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
  • After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ASIAN CHUCK POT ROAST WITH VEGGIES AND UDON NOODLE



Asian Chuck Pot Roast With Veggies and Udon Noodle image

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.

Provided by Rita1652

Categories     One Dish Meal

Time 34m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon vegetable oil
3 -4 lbs chuck roast (Mine just fit in the oval crock-pot)
black pepper
1/4 cup soy sauce
1/4 cup hoisin sauce
15 ounces Thai sweet chili sauce
1/3 cup rice vinegar
1 small onion, rough chopped
1/2-1 teaspoon szechuan peppercorns
3 garlic cloves
1 inch fresh ginger, rough chopped
1 inch lemongrass, tender part sliced
1 cup water
Thai chile
1 carrot, peeled and cut into matchsticks size
1 red bell pepper, cut into 1 inch pieces
1/2 lb shiitake mushroom, stem removed and sliced
2 -3 cups broccoli, cut into bite size pieces
2 lbs udon noodles (I purchase the cooked ones in the refrigerator section)
3 scallions, sliced
1/4 cup cilantro or 1/4 cup basil, rough chopped to taste

Steps:

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

ASIAN POT ROAST



Asian Pot Roast image

An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...

Provided by loof751

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 lbs beef chuck roast or 3 lbs round roast
2 tablespoons grated gingerroot
1/2 cup sherry wine
1/4 cup soy sauce
1/2 cup water
3 tablespoons chopped green peppers
3 green onions
1 teaspoon salt
1/2 teaspoon anise seed, crushed

Steps:

  • Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
  • Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
  • Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
  • Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.

Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4

ASIAN-STYLE POT ROAST



Asian-Style Pot Roast image

This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h45m

Yield 8

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
2 tablespoons all-purpose flour
3 medium carrots, peeled and sliced
1 cup beef broth
4 shallots, peeled and sliced
¼ cup soy sauce
2 tablespoons grated fresh ginger
1 tablespoon honey
3 cloves garlic, minced
1 (3 pound) beef chuck pot roast, trimmed of fat
4 cups hot cooked rice
1 tablespoon Chopped green onions and/or sesame seeds

Steps:

  • Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  • Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  • Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  • Bake about 2 1/2 hours or until meat and vegetables are tender.
  • Cut open top of oven bag carefully. Remember: Always support bag with pan.
  • Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g

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Asian chuck pot roast with veggies and udon noodle recipes is a delicious and healthy dish that combines the tenderness of beef chuck roast with flavorful vegetables and noodles. This dish is a perfect balance of sweet and savory flavors that can satisfy anyone's taste buds.

Ingredients

1. Chuck Roast:
The main ingredient of the dish is beef chuck roast. It is a cut from the shoulder area and is known for being a cheaper cut of meat. However, when cooked properly, it can be very tender and flavorful.
2. Vegetables:
A variety of vegetables can be added to the dish for flavor and nutrition. Some commonly used vegetables are carrots, onions, garlic, and green beans. These vegetables not only add taste but also provide essential vitamins and minerals to the dish.
3. Udon Noodles:
Udon noodles are thick Japanese noodles made from wheat flour. They are known for their chewy texture and are often used in Asian dishes. They provide a unique texture to the dish and are a healthy source of carbohydrates.
4. Asian Spices:
Asian spices such as soy sauce, sesame oil, hoisin sauce, and ginger can be used to enhance the flavor of the dish. These spices give the dish its signature Asian taste and aroma.

Preparation

1. Preparing the Beef:
The first step in making this dish is to prepare the beef chuck roast. It is important to trim any excess fat from the meat and cut it into small pieces. The meat is then seasoned with salt and pepper and seared in a pan until browned on all sides.
2. Cooking the Vegetables:
The next step is to cook the vegetables. First, the onions, garlic, and ginger are sautéed in the same pan as the meat until they become translucent. Then the other vegetables such as carrots and green beans are added and cooked for a few minutes until they are slightly tender.
3. Finishing the Dish:
Once the meat and vegetables are cooked, they are combined in a pot with water or beef broth. Soy sauce, hoisin sauce, and sesame oil are added to the mixture to give it a distinct Asian flavor. The pot is then left to simmer for a few hours until the meat is tender and falls apart easily.

Benefits of Asian Chuck Pot Roast with Veggies and Udon Noodle Recipes

This dish is not only delicious but also provides various health benefits.
1. High in Protein:
The beef in the dish is a rich source of protein, which is essential for muscle growth and repair.
2. Rich in Nutrients:
The vegetables in the dish provide essential vitamins and minerals such as vitamin A, vitamin C, and potassium.
3. Low in Fat:
Although beef chuck roast contains some fat, it is a leaner cut of beef than other cuts. By trimming any excess fat and using water instead of oil to cook the dish, it can easily become a low-fat meal.
4. Gluten-Free Option:
By using gluten-free soy sauce and noodles, this dish can be made safe for people with gluten intolerance or celiac disease.

Conclusion

Asian chuck pot roast with veggies and udon noodle recipes is a versatile dish that can be adapted to suit any taste. It is an ideal meal for those who want a balanced, healthy, and delicious dinner. With the right combination of ingredients and preparation, this dish is sure to be a hit with everyone.
Asian chuck pot roast with veggies and udon noodle recipes is a flavorful and comforting dish that can be enjoyed during any season. This dish is perfect for family dinners, potlucks, and even meal prepping. However, to make a delicious and perfect Asian chuck pot roast with veggies and udon noodle recipe, there are some valuable tips that you need to follow. In this article, we will provide you with some pro tips to help you make the best Asian chuck pot roast with veggies and udon noodle recipe.

Tips:

1. Choose the right cut of beef:
The quality and cut of beef will determine the flavor and texture of your Asian chuck pot roast with veggies and udon noodle recipe. Therefore, it is important to choose the right cut of beef. Chuck roast or blade roast is the best cut to use, as it is well marbled with fat and connective tissues, which makes it tender and juicy. However, if you cannot find blade roast, you can use other cuts such as rump roast or bottom round.
2. Browning:
Browning the beef before cooking will help to seal in the juices and enhance the flavor. Therefore, it is important to brown the beef properly. To do this, heat up some oil in a skillet over medium-high heat. Then, once the oil is hot, add the beef and cook for 3-4 minutes on each side until browned. Do not overcrowd the skillet, as this will cause the meat to steam instead of brown.
3. Slow cook it:
The key to making a tender and flavorful Asian chuck pot roast with veggies and udon noodle recipe is to slow cook it. Slow cooking allows the beef to cook at a low temperature, which helps to break down the connective tissues and make the meat tender. Therefore, it is important to cook the beef on low heat for at least 6-8 hours. You can use a slow cooker or a Dutch oven to slow cook the beef.
4. Adding flavor:
To enhance the flavor of your Asian chuck pot roast with veggies and udon noodle recipe, it is important to add seasoning and herbs. You can use a combination of spices such as garlic, ginger, black pepper, paprika, and soy sauce. You can also add herbs such as thyme, rosemary, and bay leaves. Adding soy sauce or other umami flavors can give the dish more depth and flavor.
5. Vegetables:
Vegetables are an important part of any pot roast recipe. They not only add flavor to the dish but also provide essential nutrients. You can use a variety of vegetables such as carrots, onions, celery, potatoes, and mushrooms. Be sure to chop the vegetables into bite-sized pieces so that they cook evenly. It is also important to add the vegetables halfway through the cooking process, as they can become mushy if added too early.
6. Noodles:
When it comes to choosing noodles for your Asian chuck pot roast with veggies and udon noodle recipe, udon noodles are the best option. Udon noodles are thick and chewy and can hold up well in the broth. They also absorb the flavors of the broth well. Be sure to cook the noodles separately and add them to the pot roast just before serving.
7. Garnish:
Garnishing your Asian chuck pot roast with veggies and udon noodle recipe can make it look more appetizing and add more flavors. You can garnish your pot roast with chopped scallions, cilantro, or sesame seeds. This can add more texture and complexity to the dish.
8. Leftovers:
Leftover Asian chuck pot roast with veggies and udon noodle recipe can be used to make other dishes. You can use the leftovers to make beef shepherd’s pie, beef pot pie, or beef and vegetable soup. You can also keep the leftover pot roast in the fridge for up to three days or freeze it for up to three months.

Conclusion:

Making a perfect Asian chuck pot roast with veggies and udon noodle recipe requires attention to detail and some pro tips. Choosing the right cut of beef, browning it properly, slow cooking it, and adding flavor are some of the important tips to follow. Adding vegetables and udon noodles, garnishing, and utilizing leftovers can make this dish more delicious and versatile. By following these tips, you can create a perfect Asian chuck pot roast with veggies and udon noodle recipe that your family and friends will love.

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