Vietnamese Pot Roast
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
This is not your grandmother's pot roast. Warning this does have a bit of a kick...which I love!
Ingredients
1/4 cup (50mL) flour
2-3 Tbsp Coarsely ground salt (kosher or sea salt is best)
2-3 Tbsp Ground black pepper
2 Tbsp olive oil
4 lbs (1.8 kg) Roast (Cross Rib, Blade, Brisket all work really well)
2 Tbsp Each: minced garlic, ginger root & rice vinegar
5 cloves garlic minced
2 tsp red chili pepper flakes
1/3 cup soy sauce
1/3 cup teriyaki sauce
1 cup water
Vegetables for slow cooking as desired (carrots, potatoes, parsnips, onions etc.)
Directions
1. Chop vegetables and place in the bottom of the slow cooker
2. Pat dry the roast. On a plate combine flour, salt & pepper then coat all sides of beef with the flour mixture.
3. Heat oil in dutch oven (or large pot) over medium-high heat. Add the roast and brown well on all sides. Then place the browned roast on top of the veggies in the slow cooker.
4. In your now empty dutch oven, add ginger root, rice vinegar, garlic, chili flakes, soy sauce, teriyaki and water. Cook the mixture, scraping the bottom of the pan to loosen any flavors left by the beef. Once you've brought this to a boil, pour the liquid over the beef and let the slow cooker do the rest for 6-8 hours on low.
5. Once the roast is done transfer it to a cutting board and allow it to sit for 5 minutes under foil, this helps keep the moisture in the roast and not on your counter.
6. Meanwhile place the liquids in the slow cooker in a saucepan and cook over high heat to thicken by reducing to half, this should take about 4 minutes.
7. Carve the roast against the grain and serve with sauce and cooked veggies.
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