Ingredients
1
boneless beef chuck roast (3 lb), trimmed of excess fat
1
teaspoon garlic salt
1/2
teaspoon pepper
1
cup water
1/2
cup hoisin sauce
1/4
cup reduced-sodium soy sauce
2
tablespoons finely chopped gingerroot
1
teaspoon sesame oil
1/2
teaspoon crushed red pepper flakes
4
medium carrots, cut into 1-inch pieces
1/2
head cabbage, cut into 6 wedges
6
oz uncooked angel hair pasta
Toasted sesame seed, chopped bell pepper (any color) and sliced green onions, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.
In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining 1/2 teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.
Cover; cook on Low heat setting 7 to 8 hours.
Increase heat setting to High. Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil. Transfer beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes before cutting beef.
Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.
Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.
