Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw

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junio 23, 2015

This slow-cooker pot roast is definitely not of the "ho-hum" variety. Serve roast with the Asian Slaw and some jasmine rice or Asian noodles. For a next day meal, make a Vietnamese-style sandwich by layering some leftover beef and Asian Slaw atop a sliced toasted baguette. TO MAKE WITHOUT A SLOW COOKER: Cook the pot roast with the sauce in the Dutch oven pot, covered with tight fitting lid in a 325°F (160°C) oven for about 3 hours or until meat is fork tender.
[timer length=360]360 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Productos: 6 - 8 Servings


¼ cup (50 mL) all-purpose flour

Coarsely ground sea salt or kosher salt and pepper

2 tbsp (30 mL) vegetable oil

4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)

2 tbsp (30 mL) minced fresh ginger-root

2 tbsp (30 mL) rice vinegar

5 cloves garlic, minced

2 tsp (10 mL) red chili pepper flakes

⅓ cup (75 mL) soya sauce

⅓ cup (75 mL) Kecap Manis (or teriyaki sauce)

Asian Slaw (recipe follows)


Pat pot roast dry. Coat beef on all sides with flour. Season beef generously all over with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast, brown well on all sides, about 10 minutes. Remove roast from pan. Transfer beef and any juices to slow cooker insert.

Add ginger-root, rice vinegar, garlic, chili flakes, soy sauce, Kecap Manis and 1 cup (250 mL) water to Dutch oven. Cook, stirring to remove any brown bits from bottom of pan. Pour over beef in slow-cooker. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender. Remove roast to cutting board, tent with foil.

Transfer sauce to saucepan and cook over high heat to thicken by reducing by half, about 4 minutes. You should have about 1 1/2 cups (375 mL) of sauce. Carve roast across the grain and serve with sauce as a dip and along with the Asian Slaw (recipe follows).

ASIAN SLAW: In a large bowl, whisk together 1/4 cup vegetable oil, 2 tbsp rice vinegar, 1 tbsp EACH sesame oil, liquid honey and Sriracha sauce. Add half a napa cabbage, thinly sliced (about 6 cups), 1 pkg (10 oz/284 g) match-stick cut carrots (or 3 carrots, shredded), 4 green onions, thinly sliced and 6 radishes, halved and thinly sliced. Toss vegetables together with dressing. Season with 1/2 tsp EACH salt and freshly ground pepper; toss with 1/4 cup EACH coarsely chopped salted roasted peanuts and minced cilantro and 1 tbsp poppy seeds.

Vietnamese Style Beef Sandwiches: Warm leftover Vietnamese Pot Roast beef and sauce briefly in microwave. Layer onto split toasted baguette and top with leftover Asian Slaw.
TIP: Look for Kecap Manis (an Asian ketchup) in the ethnic section of your local grocery store, if you can't find it, substitute teriyaki sauce.