Asian Chuck Pot Roast With Veggies and Udon Noodle

Rita~'s Note:

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.

• Total Time: 34 mins
• Prep Time: 30 mins
• Cook Time: 4 mins

Ingredients:

Servings: 8

• 1 tablespoon vegetable oil
• 3 -4 lbs chuck roast (Mine just fit in the oval crock-pot)
• black pepper

Sauce Ingredients

• 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

Additional Ingredients

• 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)

Garnish

• 3 scallions, sliced
• 1/4 cup cilantro or 1/4 cup basil, rough chopped to taste

Directions:

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