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REThink Beef: Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw

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Our culinary horizons are ever-expanding with flavours that reflect global influences. Who would have guessed that Sriracha sauce would be so popular that major burger chains would adopt it as a key burger seasoning? Take yourself on a culinary excursion through the international aisle of your grocery store to change-up your pantry with some of the hottest new flavour staples.

Start off with a simple taste test and then experiment by adding them to your traditional favourites like pot roast, meat loaf, burgers and more.

As a primer, let’s talk Kecap Manis for starters: Kecap Manis is a soy sauce based condiment used like a ketchup in countries where Indonesian cuisine is the foundation for cooking. I’ve added it to a pot roast recipes for a Vietnamese flavour shake-up. I found my Kecap Manis at our local Dutch deli. If you want to make your own – here’s a link to help: http://www.wikihow.com/Make-Kecap-Manis

slow-cooker-vietnamese-style-beef-pot-roast

5.0 from 3 reviews
Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw
 
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Ingredients
  • 2 tbsp vegetable oil
  • 4 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
  • 2 tbsp EACH minced fresh gingerroot and rice vinegar
  • 5 cloves garlic, minced
  • 2 tsp red chili pepper flakes
  • ⅓ cup EACH soy sauce and Kecap Manis (or teriyaki sauce)
  • Asian Slaw (recipe follows)
Instructions
  1. Pat pot roast dry. Coat beef on all sides with flour. Season beef generously all over with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast, brown well on all sides, about 10 minutes. Remove roast from pan. Transfer beef and any juices to slow cooker.
  2. Add gingerroot, rice vinegar, garlic, chili flakes, soy sauce, Kecap Manis and 1 cup water to Dutch oven. Cook, stirring to remove any brown bits from bottom of pan. Pour over beef in slow-cooker. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender. Remove roast to cutting board, tent with foil.
  3. Transfer sauce to saucepan and cook over high heat to thicken by reducing by half, about minutes. You should have about 1-1/2 cups of sauce. Carve roast across the grain and serve with sauce as a dip and along with the Asian Slaw (recipe follows).
ASIAN SLAW: In a large bowl, whisk together ¼ cup vegetable oil, 2 tbsp rice vinegar, 1 tbsp EACH sesame oil, liquid honey and Sriracha sauce. Add half a Napa cabbage, thinly sliced (about 6 cups), 1 pkg (10 oz/284 g) match-stick cut carrots (or 3 carrots, shredded), 4 green onions, thinly sliced and 6 radishes, halved and thinly sliced. Toss vegetables together with dressing. Season with ½ tsp EACH salt and freshly ground pepper; toss with ¼ cup EACH coarsely chopped salted roasted peanuts and minced cilantro and 1 tbsp poppy seeds.

 

 

Comments

  1. Great idea for the new place for new recipes for old favourites. And what an awesome recipe to start things off with. Wishing I had it over the weekend when I made my pot roast. Can’t wait to try this sometime in the future. Keep up the good work.

    Reply

  2. Cooked this for three hungry friends after a day on the ski slopes.
    Its a fantastically easy meal to prep (it cooked while we skied) and tremendously satisfying.
    The Asian slaw was a great pairing.
    Will definitely cook this again!

    Reply

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