Slow Cooker Sweet Chili Garlic Pot Roast

• porce: 6 servings
• aktivní čas: 30 minutes
• celkový čas: 30 minutes

Ingredience

2 teaspoons ground ginger

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoon kosher salt, additional for seasoning

1/4 teaspoon red pepper flakes (optional)

3 pounds boneless beef chuck roast

2 tablespoons avocado or olive oil

1 yellow onion, thinly sliced

4 large carrots, chopped

6 garlic cloves, peeled and minced

4 cups low-sodium beef broth

1/3 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)

2 tablespoons raw honey

2 tablespoons sriracha

Juice of 1 lime

For serving: cooked jasmine rice, sesame seeds, chopped cilantro leaves

Pokyny

Slow Cooker Instructions

Add the ginger, black pepper, chili powder, salt, and red pepper flakes in a small bowl and mix to combine. Set aside.

Pat the chuck roast dry with paper towels, then season on all sides with a sprinkling of kosher salt.

Heat a large cast iron skillet or dutch oven over medium heat, then add the oil. When the oil is shimmering, carefully place the meat in the pan. Cook for 4 to 5 minutes, until a crust has formed, then flip over and cook for another 4 to 5 minutes. Remove the meat and place in the slow cooker.

In the same skillet or dutch oven, add the sliced onions and cook until lightly browned, stirring often to pick up any brown bits, 4 to 6 minutes. Transfer to the slow cooker bowl.

Add the carrots, garlic, beef broth, coconut aminos, honey, sriracha, and spice mix to the slow cooker and gently mix together. Cover the slow cooker and set to high for 4 to 5 hours or low for 8 hours.

After the roast is done cooking, remove the lid and turn off the heat. Add the lime juice. Use two forks to shred up the roast (it should shred very easily). Serve over cooked rice, spooning the liquid from the slow cooker on top, and garnish with sesame seeds and chopped cilantro.

Oven Instructions

Preheat the oven to 350F.

Add the ginger, black pepper, chili powder, salt, and red pepper flakes in a small bowl and mix to combine. Set aside.

Pat the chuck roast dry and season all over with kosher salt. Heat a large dutch oven over medium heat, then add the oil. When the oil is shimmering, carefully place the meat in the pan. Cook for 4 to 5 minutes, until a crust has formed, then flip over and cook for another 4 to 5 minutes.

Remove the meat and set aside on a large plate, leaving the oil behind. In the same dutch oven, add the onion and carrots, and cook, stirring often and scraping up the brown bits from the pot, until tender and lightly browned, 8 to 10 minutes. Add the garlic and spice mix and continue cooking until fragrant, 1 to 2 minutes. Pour in the beef broth, coconut aminos, honey, and sriracha. Bring the mixture to a boil, then place the roast in the center of the dutch oven, cover, and transfer to the oven on the center rack. Cook until the roast is tender enough to shred easily, about 3 hours and 15 minutes.

Remove the lid and turn over the roast, then place back in the oven (uncovered) and cook until the top is brown and the liquid is thickened, 35 to 40 minutes. Serve over cooked rice, spooning the liquid from the dutch oven on top, and garnish with sesame seeds and chopped cilantro.