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.
Servings 6
Calories 377kcal
Equipment
Ingredients
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- ¼ cup honey
- ¼ cup hoisin sauce
- ½ cup low sodium chicken broth
- ¼ 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 ½ cups baby carrots cut in half
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.
Video
Notes
Featured in Good Fast Eats, this recipe is just one of many quick meal solutions from my friend Amy's new cookbook.
Nutrition
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
