Thursday, January 10, 2013

Slow Cooker Asian Pot Roast

slow cooker Asian pot roast

Just tried a new recipe. This is good. Yes. Really good. Really really good. So... would I make any changes? I might sprinkle the dish with roasted sesame seeds, just to make it pretty.

This recipe is from my friends Deirdre and Paul who know how to rock a slow cooker. Check out their food blog for some terrific slow cooker recipes (as well as amazing beef tenderloin recipes... I'm going to be working my way through those recipes as well).

slow cooker Asian pot roast

Slow Cooker Asian Pot Roast

Ingredients

1 four pound chuck roast
1 T garlic salt
1 T freshly ground black pepper
1 tsp dry mustard powder
1 T vegetable oil plus 1 tsp sesame oil
3 C water
3/4 C low sodium soy sauce (I used Tamari)
3 T white wine vinegar
1/4 C honey
1 T ground ginger
1 tsp celery seeds
2 tsp crushed red peppers
4 scallions, thinly sliced
one bunch carrots, peeled and sliced
2 T cornstarch
1/4 C water
Sliced scallions 
Toasted sesame seeds (next time)

Instructions

  • Combine the garlic salt, black pepper, and mustard powder and rub the roast with the mixture.
  • Heat the oils in a large Dutch oven 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.)
  • Brown the roast on all sides, about five minutes each side.
  • Place the roast in the slow cooker.
  • 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 scallions, and pour the mixture over the roast. 
  • Cover the slow cooker and cook on high for one hour, and low for 7 to 8 hours. I got a late start and cooked mine on high for 2 1/2 hours, and low on 4 hours. 
  • One hour before serving, quickly add the carrots to the slow cooker and cover. 
  • When the roast is done, move it to a serving platter and cover with foil. 
  • Strain out the carrots, place them in a bowl, and cover to keep warm.
  • Stir the 1/4 C water and cornstarch together.
  • Skim off the fat from the remaining liquid in the slow cooker.
  • Place about 2 or 3 cups of the liquid into a sauce pan and bring to a boil. Add the cornstarch mixture and cook, stirring constantly until thickened, about a minute or two. 
  • Slice the roast and serve over rice or noodles. Add the vegetables and ladle the gravy over the meat and rice/noodles.
  • Garnish with sliced scallions and toasted sesame seeds. 
slow cooker Asian pot roast crock pot

Recipe adapted from East of the Equator Cafe.

Shared with Addicted to Recipes.

10 comments:

  1. My husband and I had this dish at Karen's house last night and it was absolutely fabulous. If you're looking for a new way to serve post roast, we wholeheartedly recommend this recipe. Oh, and her presentation wasn't bad either. Enjoy!

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  2. Broccoli wasn't in the ingredients list but it's listed in the directions. I'm going to try this tonight. It's my hubby's birthday

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    Replies
    1. Hi Cathy, skip the broccoli. It came out soggy. I'll remove it from the instructions! Everything else is correct. Thanks for the heads up!!!

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  3. Sounds great to try! Always looking for new recipes for kids and the hubby.

    Cindy H

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  4. At what point would you freeze this recipe? Thanks!

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    Replies
    1. I don't think I'd freeze this recipe actually.

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I love comments and questions and read every one of them.