Asian Chuck Pot Roast With Veggies and Udon Noodle

Name: Asian Chuck Pot Roast With Veggies and Udon Noodle
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon vegetable oil; 3 -4 lbs chuck roast (Mine just fit in the oval crock-pot); black pepper; 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; 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); 3 scallions, sliced; 1/4 cup cilantro or 1/4 cup basil, rough chopped to taste

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Recipe by Rita1652

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.

READY IN: 34mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.