This week I made a Slow Cooked Asian Chuck Roast which is a Wegmans recipe.
A few changes:
- Used a dutch oven instead of crock pot
- Used prepared dried noodles instead of the frozen Udon noodles
- Instead of pan searing flour I used flour with a pinch of salt and white pepper
- Canned baby corn instead of frozen since it wasn't at the grocery store
- Fresh broccoli instead of frozen since that is what I had at home
The Thai stock smells amazing! It is a great way to add flavor without needing a purchase lot of ingredients. I have 2 cups left so I need to figure out how to use the rest of it! I'm thinking noodle soup!
The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.
Ingredients
2 1/2 - 3 lbs Boneless Beef Chuck Roast
2 Tbsp Olive Oil
1 bottle (20 oz) Asian-Style BBQ Sauce
2 cups Thai Culinary Stock
1 can Baby Corn, sliced in 1/2-inch rounds
16 oz (1 package) Broccoli
Chinese Noodles, prepared per pkg directions
Directions
Dust meat with flour; pat off excess. Heat oil in large braising pan on med-high, until oil faintly smokes. Add meat. Brown, turning to brown all sides, 3-4 min per side. (move to slow cooker if using). Stir in BBQ sauce and stock.
Cook meat in slow-cooker 4-5 hours on high or 7-9 hours on low or in dutch oven for 2-3 hours. Remove just the meat and transfer to clean platter.
Add corn and broccoli to slow-cooker on high; stir to combine. Cover; cook 5-15 min, or until vegetables are thoroughly heated. Stir in noodles; transfer to serving platter and top with meat.
The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.
Slow Cooked Asian Chuck Roast
Adapted from Wegmans
serves 4
Ingredients
2 1/2 - 3 lbs Boneless Beef Chuck Roast
2 Tbsp Olive Oil
1 bottle (20 oz) Asian-Style BBQ Sauce
2 cups Thai Culinary Stock
1 can Baby Corn, sliced in 1/2-inch rounds
16 oz (1 package) Broccoli
Chinese Noodles, prepared per pkg directions
Directions
Dust meat with flour; pat off excess. Heat oil in large braising pan on med-high, until oil faintly smokes. Add meat. Brown, turning to brown all sides, 3-4 min per side. (move to slow cooker if using). Stir in BBQ sauce and stock.
Cook meat in slow-cooker 4-5 hours on high or 7-9 hours on low or in dutch oven for 2-3 hours. Remove just the meat and transfer to clean platter.
Add corn and broccoli to slow-cooker on high; stir to combine. Cover; cook 5-15 min, or until vegetables are thoroughly heated. Stir in noodles; transfer to serving platter and top with meat.
No comments:
Post a Comment