Slow Cooker Hoisin Pot Roast

4.46 stars average

Slow Cooker Hoisin Pot Roast

Chuck roast cooks in a sweet and sour liquid bath all day, delivering meat that shreds like butter, alongside tender vegetables making the meal complete.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 377kcal

Author Liz Della Croce

Equipment

Slow Cooker

Ingredients

3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon Sriracha
¼ cup honey
¼ cup hoisin sauce
½ cup low sodium chicken broth
¼ teaspoon salt
2 pounds boneless beef chuck roast
1 tablespoon extra virgin olive oil
salt and pepper
1 medium sweet onion sliced into 1 inch pieces
1 large russet potato peeled, cut into 1 inch pieces
1 ½ cups baby carrots cut in half

US Measurements - Convert to Metric

Instructions

In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.
Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side.
Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat. Give everything one more grind of salt and pepper.
Cover and cook on low for 8 hours.
Transfer beef to a cutting board and, using two forks, shred the meat.
Serve the beef and vegetables on individual plates with some of the sauce.

Nutrition