If you are anything like me, you like to switch things up from time to time because you get bored of eating the same old dishes over and over again. Facing the prospect of making yet another standard pot roast with some root vegetables, I decided it was time to mix things up and voila! Here we have something different, easy and delicious you must try – Chinese Inspired Pot Roast made in the Slow Cooker!
I did some Googling and found a recipe for Chinese Pot Roast on AllRecipes.com that I used as inspiration. I am not sure that this is authentic but the flavors and ingredients are commonly used in Chinese dishes.
My family really wanted steamed white rice and sautéed Bok Choy (shown in the pictures) but this would be great with a side of stir-fried vegetables or over some spiralized vegetables or cauliflower rice.
Oh, the meat and sauce freeze great (I tried it), so pack another meal or lunches if you have leftovers and stock your freezer!
- This is intentionally a mild dish. If you want to add a kick, add 1 to 2 dried chili peppers into the slow cooker or 1/4 teaspoon of crushed red pepper flakes.
- I used a Bone-In Chuck Roast but a Boneless Chuck Roast will work just fine.
- I used a 6.5 Quart Slow Cooker but I think a 5, 5.5 or 6 would work just fine
- Whenever I am out of my homemade slow cooker chicken stock, I use Pacific Foods Organic Bone Broth (new product). For this dish, I used the Organic Chicken with Ginger to enhance the ginger flavor.
Inspired By: Chinese Pot Roast by JDonnellon on AllRecipes.com
10 Points Plus Per Serving -- Serves 8
5 minPrep Time
8 hr, 10 Cook Time
8 hr, 15 Total Time
- 4 pound chuck roast (bone-in or boneless)
- couple pinches of kosher salt
- 3 cups broth (see NOTES)
- 2/3 cup gluten free coconut aminos + 1/4 cup cold water)
- 3 Tablespoons 2 Tablespoons 2 Tablespoons rice vinegar
- 1 teaspoon ground mustard powder
- 1/4 teaspoon ground white pepper
- 2" piece fresh ginger root, peeled and thinly sliced on the diagonal
- 5 to 6 medium cloves garlic, peeled and smashed
- 3 Tablespoons 1 teaspoon toasted sesame oil (for serving)
- 3 to 4 scallions, thinly sliced for garnish
- 1 to 2 dried chili peppers or 1/4 teaspoon crushed red pepper flakes (OPTIONAL)
- Sprinkle the chuck roast with kosher salt (all sides).
- In a large bowl or measuring glass, combine broth, Tamari, water, Hoisin Sauce, palm sugar, rice vinegar, mustard powder and white pepper until well mixed and set aside.
- Heat a pot or pan large enough to fit your chuck roast over medium high heat. Once very hot, sear on each side for 3 to 4 minutes.
- Transfer to a slow cooker and add ginger slices, smashed garlic and broth mixture.
- Cover and set on low for 8 hours.
- When ready to serve, remove meat to a cutting board. If there is a bone, remove and discard. Slice meat against the grain into bit sized pieces and set aside until sauce is thickened.
- Strain sauce into a large pot to remove garlic and ginger.
- Return to stove top and bring to a boil. Once boiling, lower light to a simmer and whisk in arrowroot + cold water slurry until sauce is thickened.
- Return meat to sauce and keep warm until ready to serve. Do not place back over a high heat or the sauce may break.
- Serve topped with toasted sesame oil and chopped scallions. Excellent over steamed white rice or [cauliflower rice[/url] and paired with some [url href="https://www.everydaymaven.com/2012/sesame-soy-veggies/" target="_blank" title="Simple Broccoli Stir Fry"]stir fried vegetables|https://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/" target="_blank" title="How to Make Cauliflower “Rice”]. Enjoy!