Slow Cooked Asian Beef with Sweet Potato
Indulge in the irresistible flavors of Slow Cooked Asian Beef with Sweet Potato, a hearty and comforting dish that's perfect for busy weekdays or cozy weekends. Tender beef chuck roast is slow-cooked to perfection in a savory-sweet blend of soy sauce, hoisin, honey, fresh ginger, and garlic, infusing it with rich, umami-packed Asian-inspired flavors. Nestled on a bed of sweet potato cubes, the dish achieves a delightful balance of sweetness and savory depth. The addition of a cornstarch slurry creates a velvety sauce that clings beautifully to each bite. Garnished with fresh green onions and nutty sesame seeds, this dish is as visually stunning as it is flavorful. Prepare it effortlessly in your slow cooker for a meal that feels extravagant yet requires minimal hands-on time. Perfectly paired with steamed rice or served on its own, this dish transforms simple ingredients into a show-stopping dinner!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 3 medium Sweet potatoes
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic cloves, minced
- 1 tablespoon Sesame oil
- 0.5 cup Beef stock
- 3 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Cornstarch
- 3 tablespoons Cold water
- to taste Salt
- to taste Black pepper
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Season the beef chuck roast on both sides with salt and black pepper.
In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and beef stock to create the sauce.
Place the sweet potato cubes in the bottom of a slow cooker, spreading them out in an even layer.
Place the seasoned beef chuck roast on top of the sweet potatoes.
Pour the prepared sauce evenly over the beef and sweet potatoes, ensuring the meat is well-coated.
Cover the slow cooker with its lid and set to cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the beef is tender and easily shreddable.
Once cooked, carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to coat it well with the sauce.
To thicken the sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker and cook on HIGH for an additional 15 minutes until the sauce thickens.
Taste the sauce and adjust the seasoning with additional salt or pepper, if necessary.
Serve the Asian beef and sweet potatoes on a platter or individual plates. Garnish with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 9230 mg | 401% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 71.3 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3294 mg | 70% | |
*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.
