This is a print preview of "Slow Cooker Asian Pot Roast" recipe.

Slow Cooker Asian Pot Roast Recipe
by Marlene Baird

A tender, exquisitely flavored Slow Cooker Asian Pot Roast and a nice change from the typical ingredients.

She questioned the recipe inquiring if I did something different. I hesitated at first, unsure of her reaction. I was certain I was going to hear complaints across the table. But I was pleasantly surprised to hear how much they enjoyed this new version of pot roast. I really was worried too. My usual pot roast is my mother’s recipe and has a rich flavor profile. One that leaves that lasting impression. So I was really going out on a limb with this recipe hoping and praying that this one would be a favorite too.

If you need a reason to celebrate, did you know that Chinese New Year is February 19. It happens to be the year of the sheep.

What I adore about this recipe is the simplicity of it all. Many Asian dishes call for an incredibly long list of ingredients. This has a few, but you basically throw them into the slow cooker and forget about it for the whole day.

I have been loving the spins or twists from traditional recipes and hope that all of you enjoy them too.

There is nothing better than coming home after a long day to a delicious hot meal waiting for you. When I turn the key and enter my home the smells from the kitchen beckon me. and that’s a whole lot better that dragging me into the kitchen to cook after a long day.

Carbohydrates: 6.5

Fiber: 0.5

Protein: 32.3

Cholesterol: 117 mg

Prep time: 15 mins Cook time: 7 hours 30 mins Total time: 7 hours 45 mins

2 shallots, chopped 2 carrots, sliced 1 Tablespoon vegetable oil 2 pounds beef chuck roast 5 garlic cloves, crushed or finely chopped 2 inch piece fresh root ginger, finely grated 1 red chili, shredded (I leave the seeds in) 2 Tablespoons Swerve Sweetener (can use date sugar or brown sugar) 1 Tablespoons fish sauce 6 tablespoons soy sauce 4 cups beef broth 1 teaspoon sesame oil, plus more to serve 2 bunches green onions,cut into one inch pieces few handfuls fresh bean sprouts

Place the shallots and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then sear the beef on all sides, transferring to the slow cooker when ready. Scatter with the garlic, ginger and pepper. Stir the sugar, fish sauce, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the beef and vegetables, cover with the lid. Set the slow cooker to Low for 7½ hours. After 7 hours, add the green onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the bean sprouts, then drizzle with a little more sesame oil. 3.2.2925

Thanks for stopping by and have a great day.

Marlene

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