Description:
Crockpot Asian Pot Roast is a savory hardy meal that cook all by itself. Prep everything the night before and literally it takes 10 minutes to put together in the morning before you leave to go to work. Come home to a delicious pot roast that everyone will want seconds of. This recipe will make plenty of leftovers for freezing or eating all week.
Dry Ingredients For Roast Seasoning:
- 1Tbs coarse Sea Salt and
- 1tsp fresh ground black pepper to taste
- 8 cloves garlic chopped or 2 tsp minced garlic
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp marjoram
- 1/4 tsp nutmeg
- 2 Tbs all purpose flour
Ingredients For Broth:
- 2 medium yellow onions chopped in large pieces
- 1 pint mushrooms sliced chopped
- 1 cup carrots large pieces or baby carrots
- 1 can of whole new potato drained \
- 2 Tbs ground cumin
- 1 Tbs ground coriander
- 1 Juice of Lime
- 2 C chicken Broth
- (10 oz) can Rotel (tomatoes and green chiles)
- 1 can coconut milk
- 1/2 cup chopped fresh parsley
Other Ingredients:
- 1 (2 1/2 pound) boneless beef chuck roast
- 2 Tbs Olive Oil
Instructions For Cooking:
Rinse roast and pat dry.
Combine dry ingredients for roast seasoning and then sprinkle spices over the beef. Massage spices into beef. Sprinkle all purpose flour on the beef and pat flour to stick. Heat olive oil in pan on med-high or if your crock pot has a seer or sauce mode, use that. Seer all sides of the beef. This should take about 5 minutes. Place beef in crock pot.
Place all cut vegetables along sides of roast. Sprinkle cumin and coriander over vegetables. Squeeze one lime over vegetables. Pour chicken broth, Rotel, and coconut milk over vegetables. Sprinkle chopped parsley over beef and vegetables.
Cover and slow cook in crock pot on low for 6-7 hours.