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9.24.2012

Recipe: Asian Pot Roast

My husband hunts-therefore, we eat meat - a lot. Since hunting season is ON like donkey kong, I decided to finish off what's left of last season before he packs it full again, starting with Asian Pot Roast. I found this recipe while babysitting years ago. After making it so much, I've since lost the recipe. But lucky for you I've got it all right here{I'm pointing to my head}
 
So here goes the recipe: Unfortunately I'm an 'eyeballer', meaning since I lost it, I like to eyeball measurements and 'personalize' my meals to my liking. ;)
 
Here's what you'll need:
Obviously the roast (shoulder is always good cause it falls apart easiest)
about 1 C. Soy Sauce
about 1 Tblsp. Garlic
2 Chicken Bouillon Cubes
2 stalks of Celery
3-7 Red Potatoes
a few sprinkles of Ginger Powder
1 Large yellow Onion
1 C. Water
 

 Again, I 'go with what feels good' with how much I want, so this shows how much I've used; about half the bottle. The important thing is to always put at least equal parts water to it. I need my salt, but you could always use low sodium soy sauce for less salty taste.
 Normally I use fresh chopped garlic, but today I picked up the pre-minced because I had too much to do and didn't want to spend it chopping 10,000 cloves and have the garlic smell follow me on my hands all day.
Chop up the onion, mix everything in the bowl, and pour over the roast in the slow cooker. Set it, AND FORGET IT!
Serve it with mashed potatoes and green beans. The extra juices are to pour an enormous amount on the potatoes and meat. Oh So Juicy.
Enjoy!
 

->Ashley

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