Pot roast is a classic American meal, but adding Asian ingredients gives this delectable slow cooker dish a unique flair. Packed with onions, red peppers, and carrots, this meal cooks to tender perfection and will have everyone coming back for seconds!
Beef chuck can be tough, but when cooked for long enough in this recipe, its connective tissues disintegrate and become tender and gelatinous. Serve over rice or noodles.
With just a few easy-to-find ingredients, this Asian pot roast adds an Asian flair to an exciting dinner! Enjoy its sweet-savory balance complemented by ginger. Serve over rice and garnish with sesame seeds and green onions for an unforgettable meal!
When cutting your chuck roast, cut against the grain, as this will simplify shredding later.
Whisk together Hoisin sauce, Soy sauce, Tomato sauce, Chili Garlic sauce, ground ginger, and salt in a bowl before mixing into your chuck roast and placing into the oven on either low for 8 – 7-8 hours or high for 4-5 hours to cook.
Skim fat from juices in your slow cooker before stirring cornstarch and cold water together in a separate bowl before pouring it directly into your slow cooker. Allow this mixture to thicken over 10-15 minutes while occasionally stirring.
Remove from heat when thickened before adding your shredded beef for stir-in later on if desired and serving over rice with Chinese greens, topping off your meal with slices of scallions and sesame seeds (optional).
Pot roast is an American classic, but this Asian twist adds something special. Seasoned with lemon grass, star anise, Chinese five spice powder, garlic, and rice vinegar, this hearty dish is a fantastic dish to serve solo or alongside noodles or rice!
Slow cooking techniques produce tender meat, while lemongrass, star anise, ginger root, and rice vinegar add layers of flavors that make this recipe stand out. In particular, beef chuck is used in this dish because its braise technique renders its fibrous fibers into rich gelatinous tenderness – perfect for this recipe!
- Remove fat from cooking juices and strain three cups of the liquid into a saucepan (discard any remaining solid fat).
- Combine cornstarch and 1/4 cup water in a separate small bowl before constantly whisking them into your cooking juices to bring them to a boil and simmer until gravy thickens about one minute.
- Pour this over your shredded pot roast and garnish it as desired with sesame seeds and green onion for extra flair!
Pot roast is made deliciously from a tough cut of beef (in this instance chuck roast), seared and slow-cooked until it becomes tender. When browning the roast, use an oil that can withstand high heat, such as vegetable or avocado, for best results.
Also, I suggest switching up to using sweet onions, such as white or yellow instead of red, as these types tend to be milder in flavor and hold up better during long cooking processes.
Flour your roast and brown all sides in hot oil in a large skillet before placing it in a 5- to 6-qt—slow cooker lined with cooking spray.
Combine water, soy sauce, onion soup, and ginger; pour over roast. Cover; simmer on low for 8-9 hours or until meat is tender. If desired, skim fat from cooking juices before thickening with cornstarch in a small bowl.
Stir into a cooker for serving over rice with reserved green onion whites and sesame seeds as garnish. You could also add frozen or microwaveable Chinese greens as garnish if desired!
An Asian twist adds flair and simplicity to a classic American pot roast for an easy dinner recipe. Chuck roast is slowly cooked low-and-slow until it falls apart quickly, making this dish super simple to prepare.
Lemongrass, garlic, hoisin sauce, rice vinegar, and soy sauce combine to produce an irresistibly flavorful broth over noodles, rice, or vegetables. Its taste gets even better after sitting overnight to allow the flavors to mingle.
As we conclude our journey to create a mouthwatering Chinese Chuck Roast in a slow cooker, it’s clear that the magic of this recipe lies in its simplicity and rich flavors.
The slow cooker transforms an ordinary chuck roast into a tender, succulent masterpiece infused with an aromatic blend of Chinese-inspired seasonings.
The convenience of the slow cooker allows you to set it and forget it, making this dish perfect for busy days when you crave a hearty, homemade meal.
This dish can be prepared by prepping all ingredients and refrigerating until ready to cook. Once ready to boil, simmer cooking juices with corn starch slurry, which will thicken up the sauce for serving shredded beef and vegetables over rice, garnished with scallions and sesame seeds for decoration. Enjoy!