Asian Beef Pot Roast with Sriracha Aioli



This easy and delicious pot roast is a great option for seamless family dinners! Cook it in your slow cooker, crock pot, or Instant pot.. After a long day of work or school, this is the perfect meal to end your day.


Yield: 6 Servings


Ingredients:

· 1 Boneless Beef Chuck Roast, 3 to 4 pounds (Cut into 1 pound chunks)

· 2-3 Tablespoons Extra Virgin Olive Oil

· 2 ½ Teaspoons Kosher Salt, plus more to taste

· 1 ½ Teaspoons Fresh Cracked Black Pepper

· 2 Tablespoons Arrowroot Flour (You can substitute with Cornstarch or Tapioca Flour)

· 1 Cup Beef Stock

· 1 Large White Onion, Thinly Sliced

· 5-6 Carrots, Peeled and Cut into a Medium Dice (about 2-inch pieces)

· 2 Stalks of Celery, Medium Dice (about 2-inch pieces)

· 3 Cloves of Garlic, Minced

· 1 Serrano Pepper, Thinly Sliced (Optional)

· 2 Bay Leaves

· 1/3 Cup Organic Coco Aminos

· 3 Tablespoons Honey

· 3 Tablespoons Apple Cider Vinegar

· 1 Tablespoon Ground Ginger

· 1 Tablespoon Ground Mustard

· 1 Teaspoon Crushed Red Chili Flakes

· 2 Teaspoons Fish Sauce (This is my favorite brand, buy here).

· ¼ Cup Fresh Lime Juice

· 1 Tablespoon Lime Zest

· 3 Tablespoons Freshly Grated Ginger (Grated


Garnishes:

· Freshly Chopped Cilantro

· Fresh Lime Wedges

· Aioli (See recipe)


Directions:

Slow Cooker or Crockpot Method

1. In a small bowl, mix together beef stock, arrowroot flour, garlic, serrano pepper, bay leaves, coco aminos, honey, ground ginger, ground mustard, grated ginger, red chili flakes, fish sauce, lime juice, lime zest salt and pepper. Set aside.

2. Using a few paper towels, pat roast dry (this step helps with browning). Sprinkle roast generously with salt and pepper on both sides.

2. In a large iron skillet, heat oil over medium-high heat. Add roast and brown on all sides, about 4-5 minutes on each side.

3. Remove roast from skillet and transfer to your slow cooker. Pour marinade mixture over beef. Cover with celery and onions.

4. Add in carrots after 2 hours of cooking. (This prevents carrots from getting overcooked).

5. Cook covered on low setting until meat is fork tender, about 5-6 hours OR you can cook on high for 3-4 hours.

6. Remove from heat, shred the meat with two forks and serve with optional garnishes.


Instant Pot Method:

1. In a small bowl, mix together beef stock, arrowroot flour, garlic, serrano pepper, bay leaves, coco aminos, honey, ground ginger, ground mustard, grated ginger, red chili flakes, fish sauce, lime juice, lime zest salt and pepper. Set aside.

2. Using a few paper towels, pat roast dry (this step helps with browning). Sprinkle roast generously with salt and pepper on both sides.

2. In a large iron skillet, heat oil over medium-high heat. Add roast and brown on all sides, about 4-5 minutes on each side.

3. Remove roast from skillet and transfer to your instant pot. Pour marinade mixture over beef. Cover with celery and onions.

4. Put the lid on your Instant Pot and turn the valve to SEAL.

5. Select MANUAL or PRESSURE COOK and set the cook time to 55-65 minutes on HIGH PRESSURE.

6. When the cook time is over, turn your Instant Pot off and let the pressure release naturally for 10 minutes. Once the pressure has released, turn the valve to VENT and open the lid.

7. Add the carrots and put the lid back on. Turn the valve to SEAL and select MANUAL or PRESSURE COOK for 3 minutes.

8. Remove beef from instant pot and slice or shred as desired. Serve with carrots.



Asian Beef Pot Roast
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