Go Back
–+ servings

Ginger Soy Spring Roast

Move aside fall post roast, this slow cooked beef is just as flavorful and delicious in the spring when it's paired with delicious ginger, soy, and citrus aromatics with fresh spring veggies and rainbow potatoes
No ratings yet
Print Recipe Pin Recipe
Servings 8
Calories 462 kcal

Equipment

Ingredients
  

For the roast:

  • 3 lb chuck roast
  • salt and pepper to season
  • 1 ½ cup broth beef broth is best!
  • ⅓ cup soy sauce or coconut aminos for gf option
  • ¼ cup honey
  • 3 tbsp apple cider vinegar
  • 2 tsp ginger
  • 2 tsp garlic salt
  • 1 tbsp arrowroot starch
  • 1 tbsp water
  • ½ lemon sliced

For the sides

  • 4 cups yukon potatoes MINI rainbow yukon potatoes feels extra festive!
  • 4 cups green beans
  • oil, salt, pepper to season and cook

Instructions
 

Meal Prep Instructions: 

  • Chop the produce: Chop ends off 4 cups green beans, quarter 4 cups yukon potatoes. Refrigerate in air tight bags until ready to assemble meal

Meal Assembly Directions:

  • Sear pot roast: Chop roast into 3-5 chunks. Generously season pot roast with salt and pepper on all sides. Sear each side in a large cast iron skillet on high heat until just crisped (about 5 min each side) then add to a crockpot
  • Add liquid: in a large measuring cup add 1 1/2 cup broth, 1/3 cup soy sauce, 1/4 cup honey, 3 tbsp apple cider vinegar , 2 tsp ginger, 2 tsp garlic salt, whisk to combined and pour over crockpot roast. Top with fresh lemon slices and cook for 8 hours on low until meat is very tender and falls apart easily
  • Once meat is done, cook potatoes and green beans: preheat oven to 400
    to a large baking sheet spread out prepped potatoes. Toss generously with olive oil, salt and pepper. Roast for 15 minutes. Push potatoes to the side and add prepped green beans, tossing generously with olive oil, salt and pepper. Roast for another 10 minutes until potatoes are tender and slightly charred and green beans have softened but still have a crunch to it!
  • Meanwhile Shred roast: I recommend removing roast from liquid and pull off fat first before shredding rest of meat. Also remove lemons! Once roast is shredded, strain the remaining liquid over a fine mesh strainer and add to a small sauce pan
  • Thicken Sauce: heat crockpot juices over medium heat. In a small bowl add 1 tbsp arrowroot starch, 1 tbsp water and stir to combine into a milky liquid. Once sauce is simmering slightly, add milky liquid and whisk continuously under liquid reduces and begins to thicken. It should easily coat the back of a spoon! This can take up to 5 minutes. Remove from heat.
  • Serve shredded roast with a serving of potatoes and green beans. Top everything with the slightly thickened sauce and enjoy!

Notes

Store potatoes, veggies and roast separately in a divided mea prep container as leftover and re-heat in a pan. Stores well for up to 5 days or meat freezes wonderfully for a future re-heat!

Nutrition

Calories: 462kcalCarbohydrates: 36gProtein: 37gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 1447mgPotassium: 1221mgFiber: 4gSugar: 12gVitamin A: 499IUVitamin C: 34mgCalcium: 69mgIron: 5mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe