Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw - Canadian Beef | Canada Beef
This slow-cooker pot roast is definitely not of the "ho-hum" variety. Serve roast with the Asian Slaw and some jasmine rice or Asian noodles. For a next day mea
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadabeef.ca.
Ingredients
- ¼ cup (50 mL) all-purpose flour
- Coarsely ground sea salt or kosher salt and pepper
- 2 tbsp (30 mL) vegetable oil
- 4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
- 2 tbsp (30 mL) minced fresh ginger-root
- 2 tbsp (30 mL) rice vinegar
- 5 cloves garlic, minced
- 2 tsp (10 mL) red chili pepper flakes
- ⅓ cup (75 mL) soya sauce
- ⅓ cup (75 mL) Kecap Manis (or teriyaki sauce)
- Asian Slaw (recipe follows)
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