Slow Cooker Chinese Pot Roast
- Servings: 8
- Course: Main Dish
Reynolds Kitchens tip
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- 1 Reynolds® Slow Cooker Liner
- 3 pound beef chuck pot roast
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 2 large onions, coarsely chopped
- Salt and pepper to taste
- 1 cup water
- 1/2 cup soy sauce
- 1 envelope onion soup mix
- 1/2 teaspoon ground ginger
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
COAT roast in flour; brown on both sides in oil in a skillet over medium-high heat. Place in the slow cooker liner. Top with onions, salt and pepper.
COMBINE water, soy sauce, onion soup mix and ginger in a bowl. Pour over roast. Place lid on slow cooker.
COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours or until pot roast is tender.
CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.