Best 4 Asian Chuck Pot Roast With Veggies And Udon Noodle Recipes
Indulge in a tantalizing culinary journey with our Asian Chuck Pot Roast with Veggies and Udon Noodles. This delectable dish blends the rich flavors of Asian spices with the comforting warmth of a traditional pot roast. Tender chuck roast is braised to perfection in a flavorful broth infused with soy sauce, ginger, garlic, and a touch of sweetness. Accompanying the succulent pot roast is an array of crisp and colorful vegetables such as carrots, celery, and bell peppers, adding a vibrant crunch and additional nutrients to the dish. The pièce de résistance of this dish is the addition of chewy udon noodles, which soak up the savory braising liquid, creating a harmonious and satisfying meal. Whether you're seeking a comforting family dinner or an impressive dish to serve at a gathering, our Asian Chuck Pot Roast with Veggies and Udon Noodles will surely delight your taste buds and leave you craving for more. Additionally, we offer variations of this recipe to cater to different dietary preferences, including a vegetarian version that swaps out the chuck roast for tofu and a gluten-free option that utilizes rice noodles instead of udon.
Here are our top 4 tried and tested recipes!
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
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
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
HEARTY ASIAN BEEF NOODLE SOUP RECIPE
When it comes to soups that serve as meals, no one can touch the Asian cuisines. From the thick, heady ramens of Japan, to the...
Provided by David Zinczenko and Matt Goulding
Categories Lunch, Dinner
Number Of Ingredients 23
Steps:
- Heat the oil in a large pot over high heat. Season the beef all over with salt and pepper. Working in batches if necessary, sear the beef on all sides for 3 to 4 minutes, until browned. Transfer to a slow cooker and add the stock, water, soy sauce, onions, garlic, ginger, and star anise. Cook on low for 6 hours, until the beef is very tender. (Or, simmer everything in the pot over a very low flame for 2 to 3 hours.) When the beef is nearly ready, prepare the noodles according to package instructions. Add the bok choy to the soup, and simmer for about 10 minutes, until tender. Season to taste with salt (if it needs any) and plenty of black pepper. Divide the noodles among 8 large bowls. Ladle the broth, along with a generous amount of beef and bok choy, into each bowl. Top with any of the garnishes you like.
Nutrition Facts : Calories 350
ASIAN POT ROAST IN AN INSTANT POT®
A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.
Provided by dlc1955dec
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g
ASIAN POT ROAST
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
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
Tips:
- Choose the right cut of beef: Chuck roast is a tough cut of meat, but it becomes tender and flavorful when cooked long and slow. Other good choices for pot roast include rump roast, brisket, and short ribs.
- Brown the beef before braising: Browning the beef in a hot skillet before adding it to the slow cooker helps to develop its flavor.
- Use a variety of vegetables: This recipe calls for carrots, potatoes, and onions, but you can use any vegetables you like. Some other good options include celery, parsnips, turnips, and mushrooms.
- Add some herbs and spices: A few simple herbs and spices can really enhance the flavor of the pot roast. Some good options include garlic, onion powder, paprika, thyme, and rosemary.
- Cook the pot roast on low for 8-10 hours: This will give the meat time to become tender and fall apart.
- Add the udon noodles during the last 30 minutes of cooking: This will prevent them from becoming overcooked.
- Serve the pot roast with rice or mashed potatoes: This will help to soak up the delicious gravy.
Conclusion:
This Asian-inspired chuck pot roast is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The beef is tender and flavorful, the vegetables are perfectly cooked, and the udon noodles add a nice touch of heartiness. Serve this pot roast with rice or mashed potatoes and you have a complete meal that your family will love.
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