SLOW-COOKER ASIAN BEEF ROAST WITH CABBAGE AND PASTA

Slow-Cooker Asian Beef Roast with Cabbage and Pasta image

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 13

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:

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.
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.
Cover; cook on Low heat setting 7 to 8 hours.
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.
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.
Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.

Nutrition Facts : Calories 590, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 1 g