Teriyaki Beef Roast

Total Time
Prep: 30 min. Cook: 7 hours

Updated on Nov. 08, 2023

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado

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Test Kitchen tips
  • Combine leftover meat and gravy and place on toasted buns for easy roast sandwiches.
  • Beef Base

    Look for beef base near the broth and bouillon.

    Teriyaki Beef Roast

    Prep Time 30 min
    Cook Time 7 hours
    Yield 6 servings

    Ingredients

    • 4 medium potatoes, peeled and quartered
    • 1-1/2 cups fresh baby carrots
    • 1 medium green pepper, seeded and cut into 1/2-inch strips
    • 1 medium yellow onion, quartered
    • 1/4 cup all-purpose flour
    • 1 boneless beef chuck roast (about 2 pounds)
    • 2 tablespoons canola oil
    • 8 ounces medium fresh mushrooms, cut into thick slices
    • 1/4 cup packed brown sugar
    • 1/2 cup teriyaki sauce
    • 2 teaspoons ground ginger
    • 1 teaspoon beef base
    • 1 teaspoon dried oregano
    • 1 teaspoon pepper
    • 2 to 3 green onions (green portion only), thinly sliced

    Directions

    1. Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar.
    2. Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast.
    3. Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onion. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

    Nutrition Facts

    1 serving: 494 calories, 19g fat (6g saturated fat), 98mg cholesterol, 1024mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 35g protein.

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