Oriental Pot Roast
Infuse your dinner table with bold, aromatic flavors with this tender Oriental Pot Roast—an exquisite blend of savory and sweet that celebrates Asian-inspired cuisine. This slow-cooked beef chuck roast is perfectly seared in fragrant sesame oil, then braised in a rich, umami-packed sauce of soy, hoisin, and beef broth, complemented by the warm kick of fresh ginger and garlic. The addition of vibrant carrots and tender baby bok choy makes this a wholesome, one-pot meal, while a touch of brown sugar and rice vinegar balances the flavors beautifully. Topped with green onions and toasted sesame seeds, this dish is elegant enough for entertaining yet comforting for weeknight dinners. Serve it over steamed rice or noodles to soak up the luscious, thickened sauce and savor every bite of this melt-in-your-mouth masterpiece. Perfect for those craving an elevated, Asian-inspired pot roast recipe!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 0.5 cup soy sauce
- 1 cup beef broth
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 large onion
- 4 medium carrots
- 2 heads baby bok choy
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sesame oil, and once hot, sear the roast until browned on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the onion, roughly chopped, and cook for 2-3 minutes until softened.
Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
Pour in the soy sauce, beef broth, hoisin sauce, brown sugar, and rice vinegar. Stir to combine.
Place the roast back into the pot, ensuring it is partially submerged in the liquid. Bring to a gentle simmer.
Cover the pot and transfer to a preheated oven at 300°F (150°C). Cook for 3.5 hours, turning the roast halfway through cooking.
After 3.5 hours, add the peeled and chopped carrots and the halved baby bok choy to the pot. Cover and cook for an additional 30 minutes.
When the roast and vegetables are tender, remove the pot from the oven.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the pot to thicken the sauce. Cook on the stovetop for 3-5 minutes if needed, until the sauce thickens.
Taste and adjust seasonings, adding more soy sauce or sugar if desired.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1022 mg | 340% | |
| Sodium | 9662 mg | 420% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 54.5 g | ||
| Protein | 274.5 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 6690 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
