Crockpot Honey Garlic Pot Roast.
Ingredients
- 1 (4 pound) chuck roast, cubed
- 2 tablespoons garlic powder
- black pepper and chile flakes
- 1/4 cup flour or gluten-free flour
- 2 red bell peppers, sliced
- sesame seeds, for serving
- 2/3 cup tamari or soy sauce
- 1/2 cup orange marmalade
- 1/4 cup lemon juice
- 3 tablespoons honey
- 6 cloves garlic, grated
- 1 tablespoon chopped sushi-style ginger
- 1/3 cup chili paste
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame oil
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Arrange the chuck roast in the crockpot bowl. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again.
- 2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
- 3. During the last hour of cooking, crank the heat to HIGH. Shred the meat in the sauce using two forks. Add the peppers and cook uncovered.
- 4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!
- 1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again.
- 2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast, adding 1 cup of water. Cover and roast for 2 1/2 to 3 hours or until very tender.
- 3. Crank the heat on the oven up to 425° F. Add the peppers. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.
- 4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!
Source
Original recipe: View Original