We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.
INGREDIENTS
- 3 lb Chuck Roast (Pot Roast)
- 10 oz Package of Mushrooms – cleaned and stems removed
- 1/2 small Yellow Onion – thickly sliced
- 10 Fingerling Potatoes – medium to small
- 1 cup Ketchup
- 1 cup Light Brown Sugar
- 1/4 cup Soy Sauce – low-sodium
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Worcestershire Sauce
- 1 1/2 tsp Granulated Garlic
- 1 tsp Red Pepper Flakes
- Salt and Pepper to taste
- 2 tbsp Olive Oil
INSTRUCTIONS
Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides. Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.
