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Asian-Inspired Chuck Roast with Jasmine Rice and Chinese Greens

After three hours in a slow cooker, Asian spices meld together with succulent chuck roast for a meal that won't have any leftovers.

Servings : 6-8 Prep Time: 15 minutes Total Time: 3 hours and 30 minutes


  • 3 lbs chuck roast, cut in 1 inch cubes
  • 1 quart beef stock
  • ¼ cup soy sauce
  • 1/3 cup rice wine
  • 4 scallions, chopped
  • 2 inch piece of ginger, sliced thinly with skin on
  • 6 garlic cloves, smashed
  • 1 cinnamon stick
  • 5 star anise
  • Zest of one orange
  • 1 tsp Sichuan peppercorns
  • 5-10 dried Chinese red chilis, depending on spice preference
  • 1 tbsp brown sugar
  • One handful cilantro, chopped
  • 2 cups jasmine rice
  • 1 lb Chinese greens (e.g. bok choy, gai lan, yu choy)


Add everything except rice, Chinese greens, and cilantro to a slow cooker. Cook on low setting for at least 3 hours, or until meat is tender.

Cook rice in a rice cooker, or according to package directions. Submerge Chinese greens for 30-seconds in boiling water, or until tender, and then remove from water.

Serve beef over rice with greens and garnish with cilantro.

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