Description
A hearty, slow-cooked beef chuck roast bowl featuring sweet and spicy Asian-inspired flavors, served over rice with fresh toppings. This easy ‘set it and forget it’ meal is perfect for busy weeknights and meal prep.
Ingredients
- 3–4 lbs beef chuck roast, cut into 2-inch cubes
- 1 cup low-sodium beef broth
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1–2 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon tomato paste
- 1/2 cup water
- 3 large carrots, cut into chunks
- 1 large yellow onion, sliced
- 1 red bell pepper, chopped
- 2 medium russet or Yukon Gold potatoes, cut into cubes
- Steamed rice (Jasmine or short-grain)
- Fresh herbs (cilantro or green onions), chopped
- Sriracha mayo (mayo mixed with sriracha)
- Sesame seeds, for garnish
- Salt and pepper, for seasoning
- 1 tablespoon oil (for searing)
Instructions
- Pat the beef chuck roast dry and cut into 2-inch cubes. Season generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear beef cubes in batches for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté onions and carrots for 3-4 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, Sriracha, tomato paste, and beef broth until sugar is dissolved.
- Place seared beef and sautéed veggies into a 6-quart slow cooker. Pour sauce mixture over everything and add potatoes. Stir gently to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until meat is fork-tender.
- Add bell peppers during the last hour of cooking to maintain crunch.
- Optional: For thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the pot during the last 30 minutes of cooking.
- Serve ladled meat and sauce over steamed rice. Top with fresh herbs, sesame seeds, and a drizzle of Sriracha mayo.
Notes
[‘Searing the meat is optional but recommended for deeper flavor via the Maillard reaction.’, ‘Use low-sodium broth to control saltiness.’, ‘Yukon Gold potatoes hold their shape better than Russets in slow cookers.’, ‘Flavors improve after sitting for a day; great for meal prep.’, ‘For gluten-free, substitute soy sauce with tamari.’, ‘For low-carb, serve over cauliflower rice or shirataki noodles.’]
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Cuisine: Asian-American
Nutrition
- Serving Size: 1.5 cups meat/veggie
- Calories: 475
- Sugar: 12
- Sodium: 900
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
Keywords: crockpot pot roast, slow cooker beef, sweet and spicy beef, easy dinner, meal prep, comfort food, beef chuck roast, Asian inspired recipes