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Soy-Ginger Pot Roast with Cabbage
Andre Lewis

Soy-Ginger Pot Roast with Cabbage

Soy, ginger and rice vinegar turn the pot liquid into a savory braise, while cabbage wedges catch the beef juices without dissolving. The cabbage goes in late so it stays recognizable. Serve it over rice and stretch a four-pound roast to ten generous bowls.
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Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 1/2 cups low-sodium beef broth
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons grated fresh ginger
  • 5 garlic cloves smashed
  • 1 teaspoon toasted sesame oil
  • 1 small green cabbage cut into 8 wedges
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 5 cups cooked rice for serving

Method
 

  1. Season the roast with salt. Brown it in the oil in a hot skillet for 4 minutes per side and transfer it to a 6-quart slow cooker.
  2. Whisk the broth, soy sauce, vinegar, brown sugar, ginger, garlic and sesame oil. Pour it around the beef.
  3. Cover and cook on low for 6 hours. Tuck the cabbage wedges around the roast, cover again and cook for 1 1/2 to 2 hours until the beef and cabbage are tender.
  4. Transfer the roast and cabbage to a platter. Skim the sauce, stir in the cornstarch slurry and cook on high for 10 minutes.
  5. Slice or pull the beef and return it briefly to the sauce. Divide the rice among bowls and add beef, cabbage and a modest spoonful of sauce.