Pot roast tastes best after it’s been cooked slow and low. This easy slow cooker method produces maximum tenderness for this Asian dinner.
2 ¼ pounds boneless beef chuck roast
¼ cup reduced-sodium soy sauce
¼ cup orange juice
1 tablespoon minced fresh ginger
2 cloves garlic, minced
⅛ teaspoon cayenne pepper
¼ teaspoon toasted sesame oil (optional)
3 cups broccoli florets
2 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon orange marmalade or 1 teaspoon finely shredded orange peel
⅓ cup dry roasted cashews, coarsely chopped
3 cups hot cooked cellophane noodles or black rice
Snipped fresh cilantro (optional)
Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover and cook about 15 minutes more or just until broccoli is tender.
Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir the water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 tablespoon orange juice.
Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce.