Lauren Cobello » Meal Planning » Instant Pot Recipes » Asian Pot Roast – Instant Pot & Slow Cooker
If you love a good pot roast but are looking for a new twist on it, you’ve got to give this Asian Pot Roast a try! Pot Roast is just amazing. I swear, every time I create a recipe using a chuck roast, I must sing its praises. It’s just got that rich, rib-sticking quality that leaves you so satisfied.
So this one… yes it starts with a chuck roast (or pot roast, the same thing). But instead of carrots, potatoes, and the usual aromatics you’d find in a more classic pot roast, we are gonna use ginger, soy sauce, mushrooms, red peppers, a touch of honey, and garlic. And instead of serving with potatoes, this is served over egg noodles.
I will provide you with both Instant Pot directions and also Slow Cooker directions. But I gotta be honest, once I got my Instant Pot, I don’t think I’ve used my slow cooker at all. I used it once when I made some bone broth… but that was it. If you don’t have an Instant Pot yet, I definitely recommend that you buy one today!
Here’s the one I have. And I LOVE it – I use it for so many things.
So to get started, chop up your veggies! This took me about 15 minutes… but it might take you longer. It depends on how good you are with a knife. After that, turn your Instant Pot to saute and add a bit of olive oil. Toss in the onions, garlic, ginger, and some salt and pepper. Saute for about 5 minutes and then add the soy sauce, water, mushrooms, bouillon cube, honey and the roast.
Set your pressure cooker to 60 minutes and let it cook.
Once it’s done, let it naturally depressurize for 10 minutes. After you slowly vent the steam, open it and remove the roast. Add cornstarch to the liquid and whisk it in well. Turn the Instant Pot back to saute and add the red peppers. Let it cook for about 5-10 minutes, or until the red peppers have softened a bit.
Add the meat back in, and there you go! Serve it over egg noodles and top with fresh chopped cilantro.
By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
My husband is the cook in our household. I printed this recipe and gave it to him. He thought it sounded good.
I love your blog.
Thanks, Margaret 🙂
Great recipe! I added a few things I thought you might like to try, I served it on Udon noodles, and used radish and green onions instead of white onion, shiitake mushrooms, and doubled the fresh ginger. Delicious.
What pressure level?
Got this in my PPXL right now. Had half a bottle of asian bbq marinate, so I rolled that in mainly by marinating my beef in it before I seared the meat on the grille (too big to do in the pot). Also used beef/onion soup mix instead of bullion. I’ve got some rice noodles from Aldi to try this on. I’m sure I won’t be disappointed.
I like your style overall. Tamari, peppers DON’T get pressure cooked, using corn starch to finish the sauce. And I haven’t used my pressure cooker in almost two years, either.
IS the chuck roast cooked as one piece or do i cut into smaller pieces?
I keep it in one piece then cut it up after it cooks.