Crockpot Asian Beef

This is a house favorite that produces an aroma that wafts throughout your home and makes your mouth water. There are a number of spices that you will be using but believe me, the result is nothing short of succulent.

First you will spice your beef and seer it. Then just put it in the crockpot with the vegetables and broth. Set it and forget it. Voila!

INGREDIENTS

Roast Rub:

• 1 (2 ½ – 3 ½ pound) boneless beef chuck roast, beef top round roast, or top sirloin
• 1 Tbsp. coarse Sea Salt 
• 1tsp fresh ground black pepper to taste
• 8 cloves garlic chopped or 2 tsp. minced garlic 
• 1 tsp. sage ground
• 1 tsp. thyme ground
• ½ tsp. rosemary ground + 1 (6”) sprig of fresh rosemary
• ½ tsp. marjoram ground
• ¼ tsp. nutmeg ground
• 2 Tbsp. all purpose flour

Beef Broth and Vegetables:

• 3 Tbsp. olive oil
• 1 large yellow onions chopped in large pieces                       
• 8 oz. fresh white mushrooms                                                       
• 1 cup carrots large pieces or baby carrots                                   
• 1 red potato skin removed and cubed or 1 can whole potatoes.                                        
• ¼ cup chopped fresh parsley                                                         
• 3 Tbsp. ground cumin                                                                   
• 2 Tbsp. ground coriander 
• 2 Tbsp. Kashmiri chili powder                                                                                                                            
• 1 Juice of Lime                                                                          
• 2-4 cups Beef Broth (minimum 2 cups but enough to cover the beef)                                                            
• 1 (10 oz.) can Rotel tomatoes and green chilies                           
• 1 (14 ounces) can coconut milk or coconut cream    

DIRECTIONS:

Rinse roast leaving a little moisture on the roast for the spices to adhere to.

Sprinkle beef with Sea Salt, Pepper, Minced Garlic, Sage, Thyme, Rosemary, Marjoram, and Nutmeg.

Rub spices into beef.

Sprinkle all-purpose flour on the beef and pat flour into beef. 

Set crockpot on seer or use stovetop pan to seer beef. Heat on med-high the olive oil and seer all sides of the beef. 

Add onion next to beef in remaining oil and give it a quick stir. 

If not already in a crockpot, transfer the beef and onion to a crockpot.  Add mushroom, carrots, baby carrots, and red potatoes. Give it another quick stir.  Sprinkle the parsley over the vegetables and meat.

Sprinkle cumin, coriander, Kashmiri chili and cayenne over vegetables.

Squeeze lime over vegetables.

Pour 2 cups Beef Broth, Rotel, and coconut milk over vegetables.  Stir to combine liquids. Now just add enough beef broth to just cover the beef and no more.

Cover with lid and slow cook on low in the crockpot for 6-8 hours.  If you like less stew broth, remove lid for the last hour and cook on med-hi to boil off some of the broth.

Voila!