Teriyaki Pot Roast
Elevate your comfort food game with this mouthwatering Teriyaki Pot Roast, a perfect blend of tender beef and sweet-savory teriyaki flavors. This slow-cooked masterpiece features a succulent beef chuck roast simmering in a tantalizing mixture of soy sauce, pineapple juice, brown sugar, garlic, and ginger, creating a rich and flavorful glaze. Baby carrots and potatoes absorb the umami-packed broth, making every bite a burst of hearty goodness. With minimal prep and a hands-off slow cooker method, this recipe is as effortless as it is delicious. Finished with a glossy, thickened teriyaki sauce and garnished with sesame seeds and fresh green onions, this dish is a show-stopping centerpiece for cozy family dinners or entertaining guests. Perfectly satisfying and irresistibly flavorful, this Teriyaki Pot Roast will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 0.5 cups soy sauce
- 0.5 cups pineapple juice
- 0.25 cups brown sugar
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 pound baby carrots
- 1 pound baby potatoes
- 2 green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season lightly with salt and pepper on all sides.
In a large skillet, heat the sesame oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker.
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, minced ginger, and beef broth.
Pour the teriyaki mixture over the beef in the slow cooker.
Add the baby carrots and baby potatoes around the roast in the slow cooker.
Set the slow cooker to low and cook for 8 hours, or until the roast is tender and easily pulls apart with a fork.
After cooking, remove the roast and vegetables from the slow cooker and set them on a serving platter. Cover with foil to keep warm.
Transfer the cooking liquid from the slow cooker into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the saucepan, whisking constantly, and cook until the sauce thickens, about 2-3 minutes.
Shred or slice the pot roast as desired, and serve it with the carrots and potatoes. Drizzle the thickened teriyaki sauce over the top.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 17.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1326 mg | 28% | |
*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.
