Tender, fall-apart slow cooker hoisin pot roast made with sweet, savory Asian-inspired flavors. This easy crockpot dinner with beef, potatoes, and carrots is perfect for busy weeknights or cozy family meals.
If you love Asian food and slow cooking as much as I do, you’re going to love this flavor-packed Slow Cooker Hoisin Pot Roast recipe. Made with fragrant hoisin, spicy Sriracha, salty soy sauce and sweet honey, each bite is rich in flavor and perfectly balanced.
Potatoes, carrots, and onions soak up all of the juices as the beef chuck roast cooks, making this easy slow cooker recipe a complete meal on a plate. For more easy and delicious recipes like this one, be sure to grab a copy of Amy’s new book today!
Ingredients
- Beef roast: Boneless beef chuck roast will cook to be beautifully tender and juicy.
- Veggies: I used carrots, potatoes, and onion, but you could use any vegetables you have on hand like celery or bell peppers.
- Asian inspired sauce: Deliciously sweet and savory, it’s a mixture of hoisin sauce, soy sauce, ketchup, sriracha sauce, chicken broth, and honey.
How to Make Slow Cooker Hoisin Pot Roast
Step 1. Start by making your sauce by putting the soy sauce, hoisin, honey, ketchup, sriracha, and chicken broth in a bowl.
Step 2. Add a bit of salt, then whisk together until fully combined.
Step 3. Season your beef roast with olive oil, salt, and pepper.
Step 4. Then sear in a hot pan on all sides until golden brown.
Step 5. Add the cooked beef to the pot of your slow cooker along with your veggies.
Step 6. Pour the sauce over the top. Close the lid, then cook on low for 8 hours or high for 4 hours.
When beef is tender and fully cooked, you can shred the beef into smaller pieces. Serve and enjoy your Slow Cooker Hoisin Pot Roast!
More Slow Cooker Recipes
- Slow Cooker Teriyaki Pulled Pork
- Slow Cooker Ropa Vieja
- Slow Cooker Arroz con Pollo
- Slow Cooker Vegetable Beef Soup
- Slow Cooker Chicken Soup
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Ingredients
Video
Equipment
Instructions
- In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon Sriracha, 1/4 cup honey, 1/4 cup hoisin sauce, 1/2 cup low sodium chicken broth, 1/4 teaspoon salt
- Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side.1 tablespoon extra virgin olive oil, salt and pepper, 2 pounds boneless beef chuck roast
- Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat. Give everything one more grind of salt and pepper.1 medium sweet onion, 1 large russet potato, 1 1/2 cups baby carrots
- Cover and cook on low for 8 hours.
- Transfer beef to a cutting board and, using two forks, shred the meat.
- Serve the beef and vegetables on individual plates with some of the sauce.
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes! Sear the beef first, then cook it covered in a Dutch oven at 300°F for 3–4 hours, or until the meat is fork-tender.
Chuck roast is the best choice because it becomes incredibly tender as it slowly cooks. Brisket or bottom round roast can also work, but may be slightly less juicy.
Searing is optional but highly recommended. It adds extra flavor and helps lock in juices, giving your pot roast a richer, deeper taste.
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