Oriental Beef Roast

2/3 cup water
½ cup apple juice or white grape juice
¼ cup low-sodium soy sauce
2 Tbsp. brown sugar
1 clove garlic, minced 
½ tsp. ground ginger
2-3#’s lean chuck roast or round steak
1 ½ cups celery, sliced diagonally
2 cups carrots, julienne sliced
1 large onion, cut into wedges
2 Tbsp. cornstarch mixed with ¼ cup water
Combine water, juice soy sauce, brown sugar, garlic and ginger in utility dish. Place meat in marinade and turn to coat. Cover dish securely and refrigerate 6 – 8 hours (or overnight), turning at least once. Drain meat, reserving marinade.

Place meat in slow cooker. Add celery, carrots and onions to slow cooker, surrounding meat. Cook on high setting 15 minutes. Bring marinade to boil in separate pan. Add hot marinade to meat and vegetables. Cover and cook on low 6-8 hours.

After cooking, remove meat and vegetables to a warm platter. Mix cornstarch with water stirring well, and add to cooking juices. Cook on high setting, stirring constantly until gravy thickens. Serve gravy over meat and vegetables.
Yield: 10 servings
Nutrition Information Per Serving
  • Calories 175
  • Total Fat 6 grams
    • Saturated Fat 2 grams
    • Monounsaturated 2 grams
  • Total Carbohydrates 10 grams
    • Fiber 1.5 grams
  • Protein 21 grams