Last Updated on March 22, 2023 by Corinne Schmitt
This slow cooker Asian pot roast is a delicious twist on traditional pot roast. Since it slow roasts in the crock pot all day, it practically falls apart on its own, making it super easy to shred before serving. And I’m a big fan of easy dinner recipes!
I love cooking in a crock pot since I can prepare dinner early in the day when I have more free time and still have a hot, satisfying dinner on the table at the end of the day. My kids are less enthusiastic about our slow cooker meals though, especially if I don’t switch up the menu. So, here’s another recipe you can add to your slow cooker meal plan, Crock Pot Beef Stroganoff with Cream of Mushroom Soup.
My youngest son, in particular, doesn’t like how mushy the vegetables get when I make my traditional pot roast with carrots, celery, and potatoes. I decided to switch things up and make an Asian pot roast instead since he LOVES Chinese food.
How to Make Slow Cooker Asian Pot Roast
Like a lot of my recipes, this one is really easy to make. You just need to season the roast with garlic powder, pepper and ground mustard.
Next, you brown it on both sides.
Then, you put the roast in the crockpot. In a small bowl, whisk together water, soy sauce, rice vinegar, honey, and ginger.
Pour the sauce over the roast. Cook on low for 6 to 8 hours. That’s it!
How to Serve Slow Cooker Asian Pot Roast
Because it’s an Asian dish, it works really well served over rice in a bowl (to catch all that yummy sauce).
Serve it with a side of Oriental green beans. They’re quick and easy to make and go perfectly with this dish.
Recipe for Slow Cooker Asian Pot Roast
Here’s a printable version of the recipe with detailed measurements for each of the ingredients.
Asian Pot Roast
- 1 4 lb boneless beef chuck roast
- 1 Tbs garlic powder
- 1 Tbs ground black pepper
- 1 teaspoon ground mustard
- 1 Tbs olive oil
- 1 1/2 cups water
- 3/4 cup soy sauce
- 3 Tbs rice vinegar
- 1/4 cup honey
- 1 teaspoon ground ginger
- sesame seeds optional
- sliced green onions optional
- Heat the oil in a large skillet over medium-high heat. While skillet is heating, coat the roast with garlic powder, black pepper, and mustard powder. Add the roast to the skillet and brown on both sides (about 5 minutes per side).
- Remove roast from skillet and add to crock pot. Pour remaining ingredients over the roast. Cover and cook on low for 6-8 hours.
- Serve over rice and top with sesame seeds and sliced green onions if desired.
More Easy Family Dinner Recipes
If you liked this recipe, you might enjoy Crockpot Orange Chicken Recipe, Salsa Chicken, Instant Pot Chicken Fried Rice or some of these other easy dinner recipes.
Sausage, Onion and Potato Sheet Pan Dinner
8 thoughts on “Slow Cooker Asian Pot Roast”
I don’t have the patience to deal with slow cookers, which is why I finally got an Instant Pot, so I could cook more quickly. I’m just learning to use it, however, and to convert recipes for it, so how would I adapt this recipe to pressure cooking?
High pressure, I assume, but for how long, and quick release or natural? Keeping in mind that I don’t like my meat anywhere near as well-done as you apparently do. If it’s *any* shade of brown all the way through, I find it completely inedible. We like our meat “moo” rare.
If your potatoes and veggies are coming out mushy from your slow cooker, though, you are putting them in too soon and/or cooking for too long. Try not putting them in until later in your cooking cycle and the texture will be much better 😉
Hi Wendy! LOL, we definitely like our meat different, but thankfully, that’s something you can easily adjust with cook time. To make this in your Instant Pot, use the saute function to sear the roast, then deglaze the inner liner with some water before pressure cooking. Top the roast with all the other ingredients (increase the water to 2 cups). High pressure for 60 minutes (sorry, this one won’t be a fast meal with or without the IP) and after the cook time ends, make sure to let the pressure release naturally for at least 10 minutes before moving the valve to venting. I know you don’t like your meat as brown, but you might end up with tough meat if you cook for less time. If you do end up trying it with a reduced cook time to get the rare doneness you prefer, could you come back and let me know if it still comes out tender for the benefit of anyone else who prefers their meat less well done?
I’m using this recipe, once again, to cook a Chuck roast whole for 8 hours, adding fresh green beans at the last 30 minutes of cooking time. The meat & veggies will be accompanied by brown rice or quinoa.
Error correction: As I didn’t cook the beef whole but cut it into pieces, it was cooked for 6 1/2 hours on low, not 8. When I made this recipe for the very furst time, as a whole roast, it was cooked for 8 hours on low.
Since making it for the first time last month, I’ve also used this recipe as a base, cutting up the roast & adding red, green & yellow peppers, cut up, (last 45 mins. of an 8 hour cook time), for Asian Pepper steak. Next week, I’m using it, cutting up roast & adding broccoli (last 30 mins. of an 8 hour cook) to make Broccoli Beef. This is a terrific, basic, delicious recipe which allows you to be creative! It would also be great with skinless chicken!
I made the Slow Cooker Asian Pot Roast for the first time the other night & it was a hit! However, having read several articles about experiments with not browning versus browning before cooking, I opted to not brown & the meat was still delicious!
Hi, this does sound like my kind of meal and I just happen to have some beef in the freezer in need of cooking. Thank you.
Sounds delicious and the slow cooker is my friend this time of year.