Slow-cooked Asian Roast

Prep 5 min
Total 10 min
Makes 4 servings

This article has not been rated yet.

Ingredients

1/2 cup
1/3 cup
2 tbsp
dark sesame oil
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

Instructions

  • 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.

SLOW-COOKING TIP

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.

OVEN COOKING

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.

Nutrition

Calories 505, Protein 46 g, Carbohydrates 10 g, Fat 30 g, Fibre 1 g,
Recipe Collections
Advertisement
Latest Recipes