Slow Cooker Asian Pot Roast

recipe from College Inn Chicken Broth


serves 4


2 cups beef broth

2 T. oyster sauce or soy sauce

2 T. minced garlic

2 T. minced fresh ginger

1/2 to 1 t. dried red pepper flakes, to taste

3 to 4 lb. boneless chuck roast, fat trimmed (my dad used a round roast)

3 T. cornstarch

3 green onions, cut into 1-inch pieces


1.  Combine broth, oyster sauce, garlic, ginger and red pepper flakes in slow cooker. Add beef. Cut meat into two pieces, if needed, to fit into slow cooker.

2. Cover and cook on high for four hours or low for eight hours.

3. Remove meat from slow cooker, leaving cooking liquid in slow cooker. Keep meat warm while making sauce

4. Mix 3 T. cooking liquid with cornstarch in a small bowl; pour into slow cooker, whisking to blend evenly. Add green onions. Cook on high 5 to 10 minutes until slightly thickened. stir.

5. Serve sliced beef with sauce and either noodles, rice or mashed potatoes.