Slow-cooked Asian Roast

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5 min


10 min


4 servings

Slow-cooked Asian Roast

© Royalty-Free/Masterfile

Inspired by Korean flavours we adore - a little soy, sesame oil and lots of garlic - we created an amazingly tender roast. Throw everything into the slow cooker at once, or you can cook it in the oven.


  • 1/2 cup beef broth
  • 1/3 cup soy sauce
  • 2 tbsp dark sesame oil
  • 1 tbsp granulated sugar
  • 5 garlic cloves , minced
  • 1 large onion , thinly sliced
  • 1 tsp freshly ground blacl pepper
  • 1 kg boneless pot roast , such as blade or cross-rib


  • Stir all ingredients but meat together in the bowl of a slow cooker (oven directions below). Discard any netting around roast. Place meat in soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5 to 6 hours on high or 8 to 10 hours on low.
  • Remove beef to a cutting board and let stand 5 min before thickly slicing. Serve with pan juices and onions spooned overtop. Great with our Garlic Mashed Potatoes with Celeriac, steamed bok choy and asparagus.

Nutrition (per serving)

  • Calories
  • 505,
  • Protein
  • 46 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 30 g,
  • Fibre
  • 1 g,


Prepare roast in slow cooker and set on low just before heading to bed, and it will simmer away while you sleep. Refrigerate in the morning, then microwave for dinner.


Following directions above, stir all ingredients but beef together in an ovenproof saucepan not much larger than the roast. Bring to a boil over high heat, stirring often. Add beef and turn to coat. Cover and roast in centre of preheated 325F (160C) oven until fork-tender, turning meat occasionally, 3 to 4 hours.