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Pot Roast With Black Bean Garlic Sauce
Source: dLife

Traditional Asian black bean garlic sauce gives this slow cooked pot roast a rich, exotic flavor.

Prep Time: 30 minutes
Cook Time: 10 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 332.7
Total Carbs 9.8 g
Dietary Fiber 2.2 g
Sugars 2.1 g
Total Fat 14.9 g
Saturated Fat 5.1 g
Unsaturated Fat 2.3 g
Potassium 755.3 mg
Protein 37.8 g
Sodium 193.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 5 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
1 tbsp  vegetable oil
1 1/2 cup  cold water
0 1/4 cup  Sauce, black bean
1 tsp  low sodium beef bouillon
8 oz  fresh green beans
1 each  medium red bell peppers
0 1/2 each  medium onions
3 tbsp  cornstarch
3 tbsp  cold water
1 cup  cooked long grain brown rice
  1. Trim excess fat from meat and cut meat to fit into a 4 to 5-1/2 quart slow cooker.
  2. In large skillet, heat oil over medium heat. Cook beef until brown on all sides. Drain fat and set meat aside.
  3. In slow cooker, combine 1-1/2 cups water, garlic sauce, and bouillon granules. Add green beans, sweet pepper, and onion; then add meat.
  4. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
  5. Remove meat and vegetables from cooker, cover with foil to keep warm. Reserve cooking liquid.
  6. If using low-heat setting, turn to high-heat setting. In small bowl combine cornstarch and 3 tablespoons water. Stir into reserved cooking liquid in slow cooker. Cover and cook for 15 minutes or until sauce is slightly thickened.
  7. Using two forks, separate beef into serving pieces. Serve meat and vegetables with sauce. If desired, serve with hot cooked brown rice.

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