So I get tired of the same ole, same ole pot roast. Carrots, beef, and potatoes only get me excited so much. James thought I was crazy for this, but I decided to do an Asian style roast. It turned out way better than we expected, although it could have used slightly heavier seasonings.
Ingredients:
Rump Roast
Beef Stock
Teriyaki Sauce
Coriander
Cumin
Ginger
Egg noodles
Peas
Put the rump roast into your crock pot. Make the beef stock according to directions. I added an extra cup of water since I didn't want a heavy beef stock taste. Add a generous amount of Teriyaki sauce. Crush the coriander (I used a mortar and pestle). Add all spices into the crock pot. Set the crock pot on Low and leave it for 6 hours.
Before you serve dinner, cook the egg noodles and peas. Serve the beef and juices over the noodles and peas.
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