Disclaimer: This post was graciously sponsored by the FoodSaver® Brand. All opinions contained herein are my own. Special thanks to them for helping me bring you this budget and freezer friendly meal!
I can’t help it. I love the flavors of soy, onion, ginger, and beef. Mix them together and I end up happy every time no matter the recipe. This roast is one that I make which feels like a treat for myself. Fortunately, my husband is just as enthusiastic about it so that helps. It’s a fun little break from traditional pot roast (which we also love) and I like to pair it with fresh roasted veggies for a simple but complete meal.
This is actually another one of the delicious meals in my Foodsaver® Food Preservation System Series! I shopped for groceries in bulk and bough enough to make 14 complete meals for around $275 – a savings of over $200 when compared to a trip to a traditional grocery store. To make sure my meat and fresh produce stayed fresh until my family was ready to eat them, I used my FoodSaver® Food Preservation System to vacuum seal the meat and the FoodSaver® Fresh Containers to keep my fresh veggies fresh for up to two weeks in the fridge.
Make sure you check out my Freezer Chicken Fried Rice by clicking here.
To make this Asian Inspired Pot Roast you’ll need: Roast, Soy Sauce, Sesame Oil, Ginger, Garlic, Vinegar, and Onion.
I just love this squeeze bottle of ginger but you can use finely chopped fresh if you prefer. I chopped some onions up at the start of the week and put them in this FoodSaver® Fresh Container then vacuum sealed them for freshness. They will last two weeks or longer in my fridge easily when done this way. This is a handy little shortcut for any meal because I can prep ahead to save time, take out whatever I need for my recipe, and re-seal the leftovers. To seal the FoodSaver® Fresh Containers, I’m using my FoodSaver® FM5000 Series Food Preservation System that has a little attachment that connects to the top of the containers and vacuum seals them for longer storage. The containers also have a ‘dimple’ indicator on the top of them to let me know every time my seal was successful.
Place all of your ingredients in the slow cooker. Place lid on and cook on low, 7-8 hours or high, 3-4 hours.
Since I bought two roasts in bulk (for not much more than I would have spent on one at a traditional grocery store) I vacuum sealed my second roast using my FoodSaver® FM5000 Food Preservation System to help preserve the freshness and prevent freezer burn. A roast stored in a traditional freezer bag is good for about six months in the freezer, but a vacuum sealed one lasts 2-3 years! I have seen this to be absolutely true first hand.
Back to supper prep…
About an hour before supper, prepare your veggies and roast them (my recipe can be found here).
Be sure to read my Freezer Chicken Fried Rice Post to learn more about the Foodsaver® System I use, how to store fresh salad greens and veggies for two weeks and beyond, and how to save thousands of dollars on your grocery bill by using FoodSaver® products and buying bulk!
- 1 beef chuck roast approx 4 pounds
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup honey
- 1 onion chopped
- 2 tablespoons sesame oil
- 1 teaspoon minced or chopped ginger
- 1 teaspoon minced or chopped garlic
- Place roast in slow cooker. Sprinkle onions over top. Add in all other ingredients and cook on low, 7-8 hours or high, 3-4 hours. I prefer low for the most tender roast.
“Remember, you can do anything, but you cannot do everything.”
~Submitted by Cindy Leaf HallYum