Asian Inspired Spicy Barbeque Beef

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.

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Pan Seared Roast

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
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Covered with Sauce

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.

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Adding Red Pepper Flakes

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The Finished Product

 

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4 Responses to Asian Inspired Spicy Barbeque Beef

  1. Sounds spicy delish. 🍃🌶

    Like

  2. Chris Karas says:

    MMM….Spicy Asian inspired dishes. I will give this a try!

    Liked by 1 person

  3. Christy says:

    It looks delicious

    Liked by 1 person

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