Asian Pot Roast

Looking for a modern take on a classic American comfort food, I came up with this Asian inspired recipe replacing an easy to find and inexpensive roast cut for the usual short ribs.  The meat was flavorful, mildly spicy and very moist from the broth.  And I got a chance to use my new Schmidt Brothers knives!

This dish is also healthier than the typical pot roast because it doesn’t need a heavy gravy or call out for a side of buttery mashed potatoes.  Instead I served it with some quick cooking red chili noodles and bok choy.  I used the broth to make a sauce instead of frying everything in a calorie laden oil. (I think it was lacking something, probably the fat, but it was still very flavorful and not too spicy.)  The next day I sliced the leftover meat and poured a little sauce on top with some greens on the side, which I enjoyed even more.  If you try this recipe, let EDA know how you decided to serve it.

Asian Style Pot Roast

Serves 4 or 2 with leftovers.


3-4 lb bottom round roast (center cut if possible)
1/4 cup of fish sauce
1/4 cup of orange juice
1/4 cup of low sodium soy sauce
1 cup of water
1 tbsp of sambal oelek
4-5 cloves of garlic, minced
1 tbsp of grated ginger
3 scallions, coarsely chopped
1 tbsp of cilantro, coarsely chopped
1 leek, diced
1 large onion, chopped
3 carrots, peeled and chopped (optional)
Kosher salt
Freshly ground black pepper
2 dried chiles (if desired)


Sprinkle meat with salt and pepper.  Heat cast iron or (Dutch oven if you don’t have a slow cooker) over high heat until hot.  Place meat in pan.  Brown fat side first, then rest of meat.

IMG_0147Set aside.  (You can skip this step if you don’t have time, but it will give added flavor to the meat and help ensure that it’s moist after the cooking process.)
Mix together fish sauce, orange juice, soy sauce, ginger, sambal sauce, garlic, scallions, cilantro and water.

In slow cooker (or Dutch oven), place onions, leeks and carrots if using in bottom of pot.  Sprinkle with salt and pepper.   Add meat on top.  Pour fish sauce mixture over meat.  Sprinkle with more pepper and a little bit of salt (the sauce should be salty). Add chiles to broth if using.  Place lid on top and cook on low for at least 5 hours.  (It can cook longer if you have time.  As long as there is broth, it won’t overcook.)


Remove the meat from the pan.  Using a slotted spoon, remove the onions, carrots and leeks.  Reserve.  Now you can decide on the preparation.


Option 1: Slice the meat and serve with some sauce spooned over it for added flavor and moistness. (For leftovers, refrigerate the sauce and then remove the layer of fat on top.) Have some sticky rice or starch of your choosing with the carrots and greens on the side.

Option 2:  Shred the meat and add to a stir fry of some veggies and noodles or rice of your choosing.

You can use the remaining broth to make a soup for another quick weeknight dish.  The carrots and onions can also be saved for soup.

To drink: Junmai or a sake of your preference would be a nice complement.


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