Slow Cooker Hoisin Pot Roast
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4.34 from 6 votes

Slow Cooker Hoisin Pot Roast

Chuck roast cooks in a sweet and sour liquid bath all day, delivering meat that shreds like butter, alongside tender vegetables making the meal complete.
Course Entree
Cuisine Asian
Keyword pot roast
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 377kcal
Author Liz Della Croce


  • 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
  • 2 pounds boneless beef chuck roast
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1 medium sweet onion sliced into 1 inch pieces
  • 1 large russet potato peeled, cut into 1 inch pieces
  • 1 1/2 cups baby carrots cut in half


  • In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.
  • 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.
  • 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.
  • 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.


Calories: 377kcal | Carbohydrates: 30.5g | Protein: 34g | Fat: 13.2g | Saturated Fat: 4.5g | Polyunsaturated Fat: 8.7g | Cholesterol: 91mg | Sodium: 1126mg | Fiber: 2.1g | Sugar: 16.9g