Slow Cooker Asian-Style Pot Roast

This slow cooker Asian-style pot roast couldn't be easier to make, and the resulting beef is so melt-in-your-mouth tender. 

The beef is succulent and tender and the sauce is delicious. I also ladled the sauce over the optional carrots that I tossed into the slow cooker for the last hour. You could also add any other root vegetable you like. 

This is a wonderful dinner served with rice, noodles, mashed potatoes, and even polenta. Serve it with vegetables and a salad, and you have a complete meal for your family, plus leftovers. Oh, and don't forget the dinner rolls. 

This is such a wonderful stick-to-your-ribs meal to come home to. 

This pot roast is slow cooked in a mixture of easy to find Asian-style flavors, including soy sauce, vinegar, honey, ginger, celery seeds, crushed red peppers, and scallions. 

While this recipe is easy, do not skip browning the pot roast in a skillet on both sides to develop flavor. 

After the roast is done, you simmer the resulting juices with a water and cornstarch mixture to make a delicious gravy to pour over the roast and vegetables. 

I sprinkled the pot roast and vegetables with some toasted sesame seeds and thinly sliced scallions for serving. 

How to thicken the gravy:

Thickening the gravy before serving is definitely an extra step, but well worth it. 

First, skim the fat off the remaining juices in the slow cooker and strain three cups of it into a sauce pan through a strainer. 

Next, dissolve 2 tablespoons of cornstarch in 1/4 cup of water in a small bowl. Bring the juices to a boil and then stir in the cornstarch mixture. Simmer, whisking constantly, until the gravy thickens, about a minute. 

Finally pour the gravy over the pot roast and serve. Or, you can serve the gravy on the side if you prefer. 

More Delicious Slow Cooker Recipes:

Red Beans and Rice

Chinese Barbecue Pork

Meatballs Florentine

Asian Glazed Chicken Wings

Loaded Baked Potato Soup

The From Our Dinner Table group is sharing recipes for meals made in a slow cooker! 

Slow Cooking Suppers

• Pulled Pork Chili by That Recipe
• Slow Cooker Chili by Art of Natural Living
• Slow Cooker Cottage Ham by Palatable Pastime
• Slow Cooker Creamy Tortellini and Sausage Soup by Cheese Curd In Paradise
• Slow Cooker Garlic-Parmesan Chicken by Making Miracles
• Slow Cooker Meatball Sliders by Blogghetti
• Slow Cooker Pork al Pastor by A Kitchen Hoor's Adventures
• Vegetarian Chili Mac by Magical Ingredients

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This is an updated post. I first posted this recipe in January of 2013. I've spiffed up this post with new photographs and a printable recipe card. 

Here's a photo from the original post seven years ago!

This recipe was adapted from my long time friends Dierdre and Paul's blog, East of the Equator Café. They have lots of recipes for delicious main dishes. You definitely need to try their Tenderloin Deluxe. It's amazing. 

Can I cook this pot roast recipe on the high setting?

I don't recommend cooking this on the high setting. Low and slow will make this pot roast extra tender. While the instructions say, "cook on high for the first hour," if you're leaving the house to go to the office, set the slow cooker on low for 9 hours. 

Can I make this in my Instant Pot using the slow cooker function?

If you have an 8-quart instant pot, it will work. The roast might be too large for the 6-quart Instant Pot. If you do use an Instant Pot, you can sear the roast using the sauté function. 

I made mine in an earlier (7-quart) version of this All-Clad slow cooker. 

Can I make this pot roast in advance?

Most definitely. Just shred the pot roast with forks (like pulled pork), cover, and refrigerate. You can also refrigerate the liquid from the slow cooker, which makes removing the fat so much easier. Make the gravy the next day after removing the solidified fat that has risen to the top. 

Reheat the meat in the microwave or in the oven in a covered baker. 

Slow Cooker Asian-Style Pot Roast

Yield: 8 servings

Author: Karen Kerr

This slow cooker Asian-style pot roast couldn't be easier to make, and the resulting beef is so melt-in-your-mouth tender.

Ingredients

• 1 teaspoon salt
• 1 tablespoon granulated garlic
• 1 tablespoon freshly ground black pepper
• 1 teaspoon dry mustard powder
• 1 four pound chuck roast
• 1 tablespoon vegetable oil plus 1 teaspoon sesame oil
• 3 1/4 cups water, divided
• 3/4 cup low sodium soy sauce
• 3 tablespoons balsamic vinegar, or, if you have it, Chinese rice vinegar
• 1/4 cup honey
• 1 tablespoon freshly grated ginger
• 1 teaspoon celery seeds
• 2 teaspoons crushed red peppers
• 6 scallions, thinly sliced, divided (four for cooking and 2 for garnish)
• One bunch carrots, peeled and sliced into 2-inch pieces (optional)
• 2 tablespoons cornstarch
• Toasted sesame seeds

Instructions

1. Combine the garlic salt, black pepper, and mustard powder and rub the roast with the mixture.
2. Heat the oils in a large skillet or the stove top safe insert of a slow cooker. (Not all slow cooker inserts are stove top safe. If yours is ceramic, don't use it on the stove top.)
3. Brown the roast on both sides, about five minutes each side.
4. Place the roast in the slow cooker.
5. In a medium bowl or a 4 cup or larger measuring cup, combine the water, soy sauce, vinegar, honey, ginger, celery seeds, crushed red peppers, and 4 of the scallions, and pour the mixture over the roast.
6. Cover the slow cooker and cook on high for one hour, and then switch to low for 7 to 8 hours.  
7. One hour before the roast is done, quickly add the carrots to the slow cooker and cover.
8. When the roast is done, move it to a serving platter and cover with foil.
9. Strain out the carrots if you added them, place them in a bowl, and cover to keep warm.
10. Stir the 1/4 cup of water and the cornstarch together.
11. Skim off the fat from the remaining liquid in the slow cooker and then pour the liquid through a strainer into a large measuring cup to measure 3 cups of the liquid. 
12. Place the liquid into a sauce pan and bring to a boil. Add the cornstarch and water mixture and cook, stirring constantly until thickened, about a minute or two.
13. Slice the roast and serve with the side dishes of your choice. Ladle the gravy over the meat and sides to taste.
14. Garnish with sliced scallions and toasted sesame seeds.

Calories

654.17

Fat (grams)

39.05

Sat. Fat (grams)

14.91

Carbs (grams)

18.00

Fiber (grams)

1.83

Net carbs

16.17

Sugar (grams)

10.65

Protein (grams)

59.54

Sodium (milligrams)

1310.11

Cholesterol (grams)

188.24

https://www.karenskitchenstories.com/2013/01/slow-cooker-asian-pot-roast.html

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pot roast, beef, slow cooker, Crock Pot

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