Comments on: Slow Cooker Asian Pot Roast

By: Brenda Melendez

Brenda Melendez — Fri, 22 Aug 2025 20:53:30 +0000

In reply to Debbie. That's great, I hope you enjoy the roast. Yes, the leftovers would be perfect for those tacos! Thanks for commenting.

By: Debbie

Debbie — Wed, 20 Aug 2025 22:57:27 +0000

I’m taking a roast out to make this! I love my slow cooker, and this sounds delicious! Plus, the leftovers can make those tacos recipe that you have.

By: Corinne Schmitt

Corinne Schmitt — Thu, 30 Jan 2020 17:48:41 +0000

In reply to Wendy. 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?

By: Wendy

Wendy — Thu, 30 Jan 2020 09:40:26 +0000

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 😉

By: Elyce

Elyce — Tue, 07 Aug 2018 17:53:31 +0000

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.

By: Elyce

Elyce — Tue, 26 Jun 2018 23:28:08 +0000

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.

By: Elyce

Elyce — Fri, 22 Jun 2018 18:46:04 +0000

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!

By: Elyce

Elyce — Fri, 11 May 2018 18:44:47 +0000

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!

By: Debbie

Debbie — Tue, 03 Jan 2017 14:47:27 +0000

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.

By: Susan

Susan — Tue, 03 Jan 2017 03:13:15 +0000

Sounds delicious and the slow cooker is my friend this time of year.