SLOW COOKER GINGER BEEF ROAST

Slow Cooker Ginger Beef Roast image

Provided by ElizabethKnicely

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs boneless beef chuck roast
1 teaspoon seasoning salt
3/4 cup classic-style stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1 (1 lb) bag frozen peppers and onions, thawed

Steps:

Spray 12-inch skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooked (if necessary, cut beef in half to fit in cooker.) Mix stir-fry sauce, ketchup, vinegar and ginger in small bowl; pour over beef.
Cover and cook on LOW heat setting 8 to 9 hours.
Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting on HIGH. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or string from beef, if needed. Serve pepper mixture with beef.
SUCCESS HINT: Although it's tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking.
TIME-SAVER: Browning the meat adds flavor and helps seel in the juices, but if you're short on time, you can skip this step.
SERVE-WITH: Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas.
NOTE: This is also excellent with Snap Pea Stir-Fry Veggie Mix.

Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 4.6, Cholesterol 112.3, Sodium 179.6, Carbohydrate 1.6, Sugar 0.9, Protein 36