Comfort food is always welcome. It’s even better when it’s cooked in the slow cooker so the work is done for you while you enjoy your day. Serve with a green vegetable and rice to complete the meal.
Slow Cooker Asian Beef Pot Roast
- Prep Time: 10 minutes
- Cook Time: 3 hours + 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: Serves 10 1x
Ingredients
4 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
2 tbsp (30 mL) oil
2 tbsp (30 mL) EACH minced fresh gingerroot and rice vinegar
5 cloves garlic, minced
2 tsp (10 mL) hot pepper flakes
1/3 cup (75 mL) EACH reduced-sodium soy sauce and teriyaki sauce
Instructions
1. Pat roast dry with paper towel. Heat oil over medium-high heat in Dutch oven; brown beef all over, turning with tongs, about 10 minutes. Transfer beef and any juices to minimum 5-qt (5 L) slow cooker.
2. Add gingerroot, rice vinegar, garlic, hot pepper flakes, soy sauce, teriyaki sauce and 1 cup (250 mL) water to Dutch oven. Bring to boil over medium-high heat, stirring and scraping up brown bits from pan. Pour over beef in slow cooker.
3. Cover and cook on LOW for 6 to 8 hours until beef is fork-tender. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
4. Skim fat from sauce. Transfer sauce to a saucepan and bring to a boil over high heat. Reduce heat and boil until reduced by half and thickened (you should have about 1½ cups/375 mL of sauce).
5. Carve roast into thin slices across the grain and serve with sauce as a dip.
Notes
• Oven Variation: In step 1, transfer browned roast to a plate. At the end of step 2, return beef with accumulated juices to the Dutch oven pot. Cover with a tight-fitting lid and cook in preheated 325°F (160°C) oven for about 3 hours or until beef is fork-tender.
• Freeze leftover beef with sauce in airtight container for up to 1 month. Thaw in refrigerator and reheat in sauce in saucepan over low heat until heated through. Serve with rice or use for sandwiches.
Per Serving: 280 Calories, 39g Protein, 11g Fat, 3g Carbohydrate, 660mg Sodium.
%DV: Iron 36% (Excellent Source), Zinc 136% (Excellent Source), Vitamin B12 179% (Excellent Source)
