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Asian Pot Roast and Noodles
Ingredients
- 2 lbs. beef chuck roast
- 2 tablespoons all-purpose flour
- 1/2 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons tomato paste
- 2 teaspoons chili-garlic sauce
- 1 teaspoon fresh ginger, grated and peeled
- 1/2 teaspoon star anise seeds
- 14 oz. Ka’Me Hokkien stir fry noodles
- - kosher salt
- - ground black pepper
Essential Tools
- 6–8-quart slow cooker
Directions
- Put the beef in a 6–8-quart slow cooker. Season lightly with salt and ground black pepper.
- Whisk the flour and water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce, and ginger. Pour into the slow cooker and turn the beef to coat.
- Add the star anise.
- Cover and cook on low until the beef is tender, about 7–8 hours.
- Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker.
- Return the meat to the slow cooker and season with salt and pepper.
- Cook the noodles as the label directs.
- Add the noodles to the slow cooker and mix thoroughly before serving.
