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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.
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.
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.
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.
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