Asian Chuck Pot Roast With Veggies and Udon Noodle

READY IN: 34mins




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