Best 8 Asian Pot Roast Recipes

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Tantalize your taste buds with our delectable Asian Pot Roast, an exceptional fusion of Eastern and Western flavors. This extraordinary dish is a symphony of tender beef braised in a savory blend of soy sauce, sake, and aromatic spices, masterfully crafted to deliver an explosion of umami in every bite. Accompanying this exquisite pot roast are three remarkable recipes that elevate the dining experience to new heights: a vibrant Asian slaw bursting with freshness, a luscious macaroni salad imbued with Asian flair, and a heavenly garlic bread brimming with herbaceous goodness. Prepare to embark on a culinary journey that promises to captivate your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN POT ROAST IN AN INSTANT POT®



Asian Pot Roast in an Instant Pot® image

A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

Provided by dlc1955dec

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
1 onion, chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
salt and ground black pepper to taste
⅔ cup water
¼ cup tamari
15 drops liquid stevia
1 beef bouillon cube
2 tablespoons arrowroot powder
2 red bell peppers, cut into strips
¼ cup chopped cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
  • Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
  • Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g

ASIAN POT ROAST



Asian Pot Roast image

I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. -Donna Staley, Randleman, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 pounds)
1 tablespoon canola oil
1 large onion, chopped
1 can (20 ounces) pineapple chunks
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
3 celery ribs, sliced
2 medium carrots, sliced
1 cup fresh sugar snap peas
1 cup sliced fresh mushrooms
1 to 2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

Nutrition Facts : Calories 411 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 48g protein.

POT ROAST WITH ASIAN BLACK BEAN SAUCE



Pot Roast with Asian Black Bean Sauce image

I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h55m

Yield 10 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 medium onion, cut into 1-inch pieces
3/4 cup Asian black bean sauce
1/4 cup reduced-sodium beef broth
1/2 pound sliced fresh mushrooms
8 ounces fresh snow peas, trimmed
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice
4 green onions, sliced

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.

Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

ASIAN POT ROAST



Asian Pot Roast image

An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...

Provided by loof751

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 lbs beef chuck roast or 3 lbs round roast
2 tablespoons grated gingerroot
1/2 cup sherry wine
1/4 cup soy sauce
1/2 cup water
3 tablespoons chopped green peppers
3 green onions
1 teaspoon salt
1/2 teaspoon anise seed, crushed

Steps:

  • Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
  • Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
  • Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
  • Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.

Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4

ASIAN-STYLE POT ROAST



Asian-Style Pot Roast image

This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h45m

Yield 8

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
2 tablespoons all-purpose flour
3 medium carrots, peeled and sliced
1 cup beef broth
4 shallots, peeled and sliced
¼ cup soy sauce
2 tablespoons grated fresh ginger
1 tablespoon honey
3 cloves garlic, minced
1 (3 pound) beef chuck pot roast, trimmed of fat
4 cups hot cooked rice
1 tablespoon Chopped green onions and/or sesame seeds

Steps:

  • Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  • Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  • Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  • Bake about 2 1/2 hours or until meat and vegetables are tender.
  • Cut open top of oven bag carefully. Remember: Always support bag with pan.
  • Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g

ASIAN CHUCK POT ROAST WITH VEGGIES AND UDON NOODLE



Asian Chuck Pot Roast With Veggies and Udon Noodle image

An Asian inspired meal using Thai sweet chili sauce which is sweet and has slight heat. If you want it hot add a couple thai chilies to the crock pot. Lemongrass, ginger, garlic to kick up the flavor. Sichuan pepper has slight lemony overtones and creates a tingly numbness in the mouth.

Provided by Rita1652

Categories     One Dish Meal

Time 34m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon vegetable oil
3 -4 lbs chuck roast (Mine just fit in the oval crock-pot)
black pepper
1/4 cup soy sauce
1/4 cup hoisin sauce
15 ounces Thai sweet chili sauce
1/3 cup rice vinegar
1 small onion, rough chopped
1/2-1 teaspoon szechuan peppercorns
3 garlic cloves
1 inch fresh ginger, rough chopped
1 inch lemongrass, tender part sliced
1 cup water
Thai chile
1 carrot, peeled and cut into matchsticks size
1 red bell pepper, cut into 1 inch pieces
1/2 lb shiitake mushroom, stem removed and sliced
2 -3 cups broccoli, cut into bite size pieces
2 lbs udon noodles (I purchase the cooked ones in the refrigerator section)
3 scallions, sliced
1/4 cup cilantro or 1/4 cup basil, rough chopped to taste

Steps:

  • Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
  • In a hot pan brown the meat in oil until well seared on all side.
  • Combine Sauce ingredients except for water in a blender, blend till smooth.
  • Place sauce in crock pot stir in water. Place browned meat into liquid.
  • Add optional thai chili`s if desiring extra heat.
  • Place lid on and cook for about 4-6 hours in crock-pot on high.
  • Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
  • Add the carrots, peppers, mushrooms, and broccoli.
  • Cover and cook another 5-15 minutes until desired texture of veggies is reached.
  • Toss in fresh udon noodle mixing in to heat and combine with veggies.
  • Place noddle mixture on a platter and top with meat.
  • Garnish with green onions, cilantro, and or basil, and serve.
  • Optional:.
  • Shred beef while the veggies cook and stir into the noodle mixture.

ASIAN POT ROAST



Asian Pot Roast image

Treat your family with an Asian dinner! Enjoy this classic beef pot roast beef recipe with a flavor twist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 12

Number Of Ingredients 9

1 beef arm or chuck roast (3 lb)
1 large onion, sliced
1 can (15 1/4 oz) pineapple chunks in juice, drained, juice reserved
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, crushed
2 medium stalks celery, sliced (1 cup)
1 package (10 oz) frozen spinach leaves, thawed, drained
1 can (4 oz) mushroom pieces and stems, drained

Steps:

  • Trim excess fat from beef. Heat nonstick Dutch oven over medium heat. Cook beef in Dutch oven until brown on all sides; drain. Place onion on beef.
  • In small bowl, mix reserved pineapple juice, the soy sauce, ginger and garlic; pour over beef. Heat to boiling; reduce heat. Cover; simmer about 2 hours or until meat is tender.
  • Add celery. Cover; simmer 20 minutes. Add pineapple, spinach and mushrooms. Cover; simmer 5 minutes longer. Remove beef, pineapple and vegetables. Skim any fat from broth. Serve broth with beef, pineapple and vegetables.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 30 mg, Fiber 1 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 6 g, TransFat 0 g

PRESSURE-COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE



Pressure-Cooker Pot Roast with Asian Black Bean Sauce image

I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup reduced-sodium beef broth
1 medium onion, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
8 ounces fresh snow peas, trimmed
3/4 cup Asian black bean sauce
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
4 green onions, sliced

Steps:

  • Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.

Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 635mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • To achieve a tender and flavorful pot roast, sear the meat over high heat before braising it in the slow cooker.
  • Use a variety of vegetables and aromatics in the braising liquid to enhance the flavor of the pot roast. Common choices include carrots, celery, onions, garlic, and herbs like thyme and rosemary.
  • If you prefer a thicker sauce, you can make a simple gravy using the braising liquid. Simply strain the liquid into a saucepan, bring it to a simmer, and thicken it with a cornstarch or flour slurry.
  • Serve the pot roast over mashed potatoes, egg noodles, or rice for a complete and satisfying meal.

Conclusion:

Asian pot roast is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. By following the tips and suggestions in this recipe, you can create a tender and flavorful pot roast that your family and friends will love.

With its combination of savory Asian flavors and the classic comfort food appeal of pot roast, this dish is sure to be a hit. So next time you're looking for a hearty and satisfying meal, give Asian pot roast a try.

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