I love using my slow cooker to make roasts and other larger pieces of meat. It's easy, and the meat always ends up tender and juicy. The problem is that it's also easy to get into a rut with it. So, when we want pot roast but don't want the usual, I make this Slow Cooker Asian Pot Roast.
Just like with a regular pot roast, the meat is extremely tender and juicy. This roast, though, has delicious Asian flavors like ginger and garlic that make it a yummy change of pace. So, if you're in a slow cooker rut, give this Asian Pot Roast a try!
Slow Cooker Asian Pot Roast
- 1 T . olive oil
- 2 ½ lb . boneless beef shoulder roast
- 8 oz . baby carrots
- 1/2 c . dried tart cherries
- 1/2 T . chili garlic sauce
- 1 T . finely grated fresh ginger (peeled)
- 3 cloves garlic , minced
- 1/4 c . brown sugar , packed
- 1 tsp . sesame oil
- 1/4 tsp . sesame seeds , plus extra for sprinkling if desired
- 3 stalks dried lemongrass (or 1 3-inch piece of fresh lemongrass)
- 1 ½ c . water
- 1/4 c . lite soy sauce
In a large skillet over medium heat, warm olive oil.
Add roast, and brown on all sides.
Place baby carrots across the bottom of the slow cooker.
Sprinkle dried cherries over carrots.
In a small bowl, stir together chili garlic sauce, ginger, garlic, brown sugar, sesame oil, and sesame seeds.
Place browned roast on top of the carrots and cherries.
Rub the garlic mixture over the roast.
Place the lemon grass next to the roast.
In a small bowl, stir together water and soy sauce (I use the same bowl that I mixed the garlic mixture in).
Pour soy sauce mixture around roast.
Cook on low for 8-9 hours (or on high for 4-5 hours), or until meat shreds easily with a fork.
Discard dried lemon grass before serving.
Sprinkle with additional sesame seeds just before serving, if desired.