Asian Pot Roast – Instant Pot & Slow Cooker

By Mark
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    If you love a good pot roast but are looking for a new twist on it, you've got to give this Asian Pot Roast a try! Pot Roast is just amazing. I swear, every time I create a recipe using a chuck roast, I must sing its praises. It's just got that rich, rib-sticking quality that leaves you so satisfied.

    So this one… yes it starts with a chuck roast (or pot roast, the same thing). But instead of carrots, potatoes, and the usual aromatics you'd find in a more classic pot roast, we are gonna use ginger, soy sauce, mushrooms, red peppers, a touch of honey, and garlic. And instead of serving with potatoes, this is served over egg noodles.

    Asian Pot Roast

    I will provide you with both Instant Pot directions and also Slow Cooker directions. But I gotta be honest, once I got my Instant Pot, I don't think I've used my slow cooker at all. I used it once when I made some bone broth… but that was it. If you don't have an Instant Pot yet, I definitely recommend that you buy one today!

    Here's the one I have. And I LOVE it – I use it for so many things.

    Asian Pot Roast

    So to get started, chop up your veggies! This took me about 15 minutes… but it might take you longer. It depends on how good you are with a knife. After that, turn your Instant Pot to saute and add a bit of olive oil. Toss in the onions, garlic, ginger, and some salt and pepper. Saute for about 5 minutes and then add the soy sauce, water, mushrooms, bouillon cube, honey and the roast.

    Set your pressure cooker to 60 minutes and let it cook.

    Asian Pot Roast

    Once it's done, let it naturally depressurize for 10 minutes. After you slowly vent the steam, open it and remove the roast. Add cornstarch to the liquid and whisk it in well. Turn the Instant Pot back to saute and add the red peppers. Let it cook for about 5-10 minutes, or until the red peppers have softened a bit.

    Add the meat back in, and there you go! Serve it over egg noodles and top with fresh chopped cilantro.

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Asian Pot Roast - Instant Pot Instructions
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Ingredients
    • 2-3 lb. chuck roast, trimmed of excess fat
    • 2 Tbsp olive oil
    • 3 cloves garlic, minced or pressed
    • 1 onion, diced
    • 2 Tbsp fresh minced ginger (or 2 tsp ground ginger)
    • pinch of salt and pepper
    • 16 oz. sliced mushrooms (baby bella or button)
    • 1/4 cup soy sauce
    • 2 Tbsp honey
    • 2/3 cup water
    • 1 beef bouillon cube
    • 2 Tbsp corn starch
    • 2 sweet red bell peppers, chopped into strips
    • 1/4 cup chopped cilantro
    • 12 oz. egg noodles, cooked
    Instructions
    1. Turn Instant Pot to saute and add olive oil.
    2. Once hot, add onion, garlic, ginger, salt, and pepper.
    3. Cook, stirring often for 5 minutes.
    4. Add water, soy sauce, mushrooms, honey, bouillon cube, and roast to the Instant Pot.
    5. Set pressure cook setting to 60 minutes and close the lid.
    6. Once it's done, let it naturally depressurize for 10 minutes (while it's depressurizing, cook the egg noodles).
    7. Vent and remove the lid. Remove the roast from the Instant pot and transfer to a plate.
    8. Whisk in corn starch and add red peppers.
    9. Turn to saute and let the sauce thicken up and the red peppers soften.
    10. Add the roast back to the Instant Pot.
    11. Serve over egg noodle, and top with chopped cilantro.

     
    Asian Pot Roast - Slow Cooker Instructions
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Ingredients
    • 2-3 lb. chuck roast, trimmed of excess fat
    • 2 Tbsp olive oil
    • 3 cloves garlic, minced or pressed
    • 1 onion, diced
    • 2 Tbsp fresh minced ginger (or 2 tsp ground ginger)
    • pinch of salt and pepper
    • 16 oz. sliced mushrooms (baby bella or button)
    • 1/4 cup soy sauce
    • 2 Tbsp honey
    • 2/3 cup water
    • 1 beef bouillon cube
    • 2 Tbsp corn starch
    • 2 sweet red bell peppers, chopped into strips
    • 1/4 cup chopped cilantro
    • 12 oz. egg noodles, cooked
    Instructions
    1. Place all ingredients in the slow cooker except the peppers, cilantro, noodles, and corn starch.
    2. Cook on low for 8-10 hours.
    3. Remove the roast from the slow cooker and transfer to a plate.
    4. Whisk in corn starch and add red peppers.
    5. Turn to high and let the sauce thicken up and the red peppers soften for 10 minutes.
    6. Add the roast back to the slow cooker.
    7. Serve over egg noodle, and top with chopped cilantro.

     

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    COMMENTS

  • My husband is the cook in our household. I printed this recipe and gave it to him. He thought it sounded good.
    I love your blog.

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