I made this for my husband and my kids just recently. I made a few adjustments with the sauce for the kids, but the rest, I left alone. This tastes really good and it’s still a winner recipe for my family. They ate a lot that night and till had room for dessert. I served this dish with rice and steamed vegetables. They taste good with pasta too as long as you have that extra sauce with you. It’s really the sauce that matters a lot in here. You can enjoy this pot roast recipe however you want to.
Check out what our friends from The Lemon Bowl have to say about this recipe:
“Potatoes, carrots and onions soak up all of the juices as the beef chuck roasts cooks making this easy slow cooker recipe a complete meal on a plate.”
It’s definitely a complete meal in one pot. It’s also very flavorful that you can eat it all by itself. I hope you enjoy this with your family!
Ingredients
- 3 tablespoons Heinz ketchup
- 3 tablespoons great Value low sodium soy sauce
- 1 tablespoon Sriracha
- 1/4 cup Trader Joe’s honey
- 1/4 cup Lee Kum Kee hoisin sauce
- 1/2 cup College Inn low sodium chicken broth
- 1/4 teaspoon Morton salt
- 2 pounds Tyson boneless beef chuck roast
- 1 tablespoon Bertolli extra virgin olive oil
- salt and pepper
- 1 medium sweet onion sliced into 1 inch pieces
- 1 large russet potato peeled, cut into 1 inch pieces
- 1 1/2 cups baby carrots cut in half
Instructions
- In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.
- Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side.
- Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat. Give everything one more grind of salt and pepper.
- Cover and cook on low for 8 hours.
- Transfer beef to a cutting board and, using two forks, shred the meat.
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Quick Tip: You can serve this on top of rice or pasta.
Thanks again to The Lemon Bowl for this amazing recipe.
