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Slow Cooker Asian Pot Roast
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- #20355
Think pot roast but with an Asian twist - just beef, onions, broth, and a few key flavors slow-cooked to tender perfection.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
3 pounds boneless beef pot roast or beef top round steak, fat trimmed
2 large onions, sliced and separated into rings
1 can (14.5 ounce size) chicken broth
2 teaspoons minced fresh ginger
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup quick mixing flour, such as Wondra
directions
Place the beef in the crock pot and top with the onions. In a bowl, mix together the broth, ginger, garlic, and soy sauce. Pour over the beef.
Cover the crock pot and cook on low heat for 4-6 hours or until the beef is tender.
Whisk together the flour and some of the liquid from the crock pot. Pour the flour mixture into the crock pot. Turn the heat to high and cook, uncovered, for 30 minutes or until the sauce is thickened.
Remove the beef from the crock pot and place on a cutting board. Carve as desired and serve with the thickened sauce.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Choose a well-marbled cut of beef for best tenderness and flavor.
Searing the beef before adding it to the crock pot can add to its flavor through the Maillard reaction.
For added flavor, add a splash of rice vinegar or a dash of sesame oil.
Experiment with different types of vegetables for an added texture.
Garnish the final dish with sliced green onions or sesame seeds.
Always test the seasoning after cooking; the flavor can change as the dish simmers, and it may need a little adjustment.
For a slightly spicy kick, add crushed red pepper flakes or a splash of sriracha sauce to the sauce mixture.
Plan ahead: the pot roast benefits from being cooked ahead of time as the flavors can deepen when reheated.
common recipe questions
What cut of beef is best for pot roast?
Boneless beef chuck roast is typically recommended for pot roast due to its marbling and tenderness when cooked low and slow. Beef top round can also work, but it may be leaner and not quite as flavorful. Other choices include brisket or bottom round roast (sometimes called rump roast). You want a cut that gets tender when cooked for a long time.
Can I use a different type of broth instead of chicken broth?
You can use beef broth for a richer flavor or vegetable broth for a lighter option, but the overall taste will vary depending on the broth you choose.
Are there good substitutions for fresh ginger?
If you don't have fresh ginger, ground ginger can be used in a pinch. Use about 1/2 teaspoon of ground ginger in place of the 2 teaspoons of fresh ginger.
Can I make this dish without garlic?
You can omit garlic if desired or replace it with shallots or garlic powder. However, garlic adds a specific flavor that enhances the dish.
What is quick-mixing flour, and can I use regular flour instead?
Quick-mixing flour, like Wondra, is designed to dissolve quickly in liquids without clumping. If using regular flour, we recommend making a slurry with cold water before mixing with the warm liquid to avoid lumps.
Can I add vegetables to the pot roast?
Yes, vegetables like carrots, potatoes, and bell peppers can be added. Just add them to the crock pot along with the onions.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and easily shreds apart with a fork. This usually takes about 4-6 hours on low heat in the crock pot.
Can I cook this in an Instant Pot instead?
You can use an Instant Pot. Sear the meat in the pot first, then add the other ingredients and cook on high pressure for about 60 minutes, followed by a natural release.
How should I store leftovers?
Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. Make sure it is cooled before storing.
Can I freeze the leftovers?
Yes, pot roast freezes well. Allow it to cool completely and transfer to a freezer-safe container, where it can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I reheat the pot roast?
Reheat the pot roast gently on the stove over low heat, adding a little water or broth if needed to keep it moist, or in the microwave in short intervals.
Can I adjust the soy sauce for less sodium?
You can use low-sodium soy sauce or adjust the amount to taste. You may need to balance the flavor with additional seasonings.
tools needed
Crock Pot: For cooking the pot roast slowly over several hours.
Measuring Cups and Spoons: For measuring ingredients such as soy sauce, flour, and ginger.
Cutting Board: A stable surface for carving the beef after it has finished cooking and for preparing other ingredients such as the onions and garlic.
Sharp Knife: For carving the cooked beef into slices, cutting the onions into rings, and mincing the garlic.
Mixing Bowl: Used to combine the chicken broth, ginger, garlic, and soy sauce before pouring it over the beef in the crock pot.
Whisk: Important for blending the flour with some of the liquid from the crock pot to thicken the sauce.
what goes with it?
Steamed Jasmine Rice: The mild flavor and fluffy texture of jasmine rice will absorb the savory broth from the pot roast.
Stir-Fried Vegetables: A medley of colorful vegetables like bell peppers, broccoli, and snap peas adds freshness, balancing the richness of the beef.
Homemade Hoisin Sauce: A drizzle of hoisin sauce can add a sweet and savory dimension to the dish.
Asian Noodle Salad: Serving the pot roast alongside a cold noodle salad with sesame dressing adds a refreshing and slightly nutty element that complements the beef's deeper flavors.
Sesame Oil Drizzle: A light drizzle of sesame oil can add a nutty aroma and depth to the pot roast, enhancing the dish's Asian flavor.
Ginger Soy Dipping Sauce: A simple dipping sauce made from leftover soy sauce and ginger offers a zesty option for those who want a punch of flavor alongside their beef.
Scallion Pancakes: The flaky, savory layers of scallion pancakes provide a contrasting texture, perfect for soaking up the flavorful broth without overwhelming the dish.
Crispy Fried Shallots: Topping the pot roast with crispy fried shallots adds a crunchy texture and an extra layer of flavor.
beverage pairings
Wine Pairings
Syrah: This wine, known for its dark fruit flavors and spicy notes, can complement the rich umami of the soy sauce and balance the saltiness of the dish. Look for a peppery Syrah.
Cabernet Sauvignon: A full-bodied Cabernet is bold enough to compete with the robust flavors of the pot roast. Seek one with hints of black cherry and cocoa.
Malbec: With its dark fruit flavors and smooth finish, a Malbec can pair nicely with the beef's richness. Look for one with a touch of oakiness to complement the savory sauce.
Other Alcohol Pairings
Sake: A dry Junmai sake could enhance the Asian flavors in your pot roast. Its clean profile and slight acidity pair well.
Chinese Rice Wine: A lightly sweet rice wine adds a unique depth to the dish without overpowering it. It's a nice match for those savory and aromatic elements.
Bourbon: A rich bourbon with notes of caramel and vanilla could bring out the sweet notes of the dish while standing up to the overall heartiness.
Non-Alcoholic Pairings
Ginger Tea: A warm ginger tea can echo the zesty ginger in the dish, providing a cozy feeling that complements the pot roast perfectly.
Chrysanthemum Tea: This floral tea adds a refreshing, slightly sweet note that can balance the savory flavors of the beef.
Apple Juice: A glass of crisp apple juice can provide a nice contrast to the rich flavors with its natural sweetness and bright acidity.
nutrition data
343 calories, 16 grams fat, 8 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
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reviews & comments
What do you serve as sides with this? It sounds delicious.
Just like any pot roast, you can serve it with a salad and starch such as mashed potatoes, noodles, or rice. If you want to keep the Asian flavor theme going, try fried rice!
August 15, 2014
Used beef broth instead of chicken broth for stronger flavor. Loved it!
November 14, 2011
My family loves this recipe, I will never make it the old way again.