Garlic Ginger Pot Roast

This recipe is a fresh take on a comfort food classic. Think your grandma’s pot roast, but with that savory, umami that you love so much about your favorite Chinese takeout. This is a simple crock pot dish. You can prep to to cook it in an afternoon or during your entire workday - you’ll just have to deal with this amazing garlicky ginger soy sauce smell filling your house as it slow cooks to soft, shredded beef perfection. It’s great served with your favorite kind of rice and topped with fresh scallions. If you think this dinner is good, the leftover will be even better…if there are any! Enjoy!

Prep Time: 15 minutes

Cook Time: 3.5 - 8 hours (see instrutions)

Level: Easy

Ingredients - serves 6

  • 2.5-3 lb boneless chuck roast

  • 1-2 tbsp. olive or canola oil

  • 1 small onion, thinly sliced

  • 1/3 cup soy sauce

  • 1/4 cup rice vinegar

  • 8 cloves of minced garlic

  • 2 tbsp finely minced ginger

  • 2 tbsp. brown sugar

  • 1 cup of beef stock

  • 2 tbsp corn starch

  • 1/2 cup of chopped scallions

  • Salt and pepper

 

  1. In a large skillet, heat up 1 to 2 tbsp of olive or canola oil over high heat. Pat your chuck roast dry on all sides, season generously with salt and pepper, and once the oil is hot, brown the chuck roast for about 3 minutes a side to create some flavorful crust.

  2. Add the chuck roast to the crockpot and turn to desired temperature. It needs to cook for 7-8 hours on low or 3.5-4 hours on high. While it’s heating up the roast, make your sauce by whisking together the soy sauce, rice vinegar, garlic, ginger, brown sugar, and a little salt and pepper.

  3. Top the chuck roast with the thinly sliced onion, the sauce mixture you made, and the beef stock. Cover, and let cook for the desired time as described above.

  4. The beef is done when it’s tender and shreds without strain. About 20-30 minutes before serving, shred it smaller. Some bigger chunks are still fine - nice and juicy!

  5. Once shredded, mix the 2 tbsp of cornstarch with 2 tbsp of water in a small dish until milky smooth. Pour into the crockpot and stir. This will help thicken the sauce around the beef, like your favorite take out dish. Re-cover and let cook for 20-30 minutes until it’s time to eat.

  6. Serve the beef on top of rice or quinoa, top with lots of chopped scallion. Add some crushed red pepper for heat. Enjoy!