Sweet & Sour Asian Roast

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Asian_Beef_StewAfter boasting the success of this sweet and sour Asian roast, I promised to share a recipe. However, I am trying to fight the habit of making one-pot meals (I fail to see the problem in that) and owning a slow-cooker is making it difficult for me to resist the temptation. I was expecting company at that time and did not feel like washing a lot of baking dishes and trays. A slow cook Asian roast was a viable solution for me especially when I had to tend to more pressing matters. The weather is slowly starting to get nippy and I was in the mood for stew and less hassle. Great for entertaining large groups of people, try this no-fuss slow-cooker recipe with an infusion of vibrant Asian flavors. This delicious sweet and sour Asian roast was cooked in a slow-cooker which was a time-saver and a stress-reliever for me.  I used a cheaper cut of meat to make this Asian roast a economical and delectable meal. You can use a lean cut of beef such as flank steak, eye of round roast, or moose/bison roast. Serve this Asian roast over a bed of brown rice or rice noodles.

For this recipe, you will need:

  1. 4 lbs of silver roast tip or shoulder roast tip
  2. 2 onions chopped
  3. 4 cloves of garlic minced
  4. 1 tablespoon of fresh ginger minced
  5. 12 oz bag of  frozen Chinese vegetables
  6. 25 oz can of  crushed tomatoes or tomato sauce
  7. 2 cups of reduced sodium beef broth
  8. 1/2 cup of packed brown sugar
  9. 1/4 cup of mirin
  10. 1 tablespoon of reduced-sodium soy sauce
  11. 1 tablespoon of teriyaki sauce
  12. 1/2 teaspoon of sesame oil
  13. 1/2 teaspoon of chili oil
  14. Ground pepper for seasoning


Brown beef in a a greased skillet. Transfer to a slow-cooker. In a large bowl, combine all the ingredients together. Pour over beef in the slow-cooker. Cover and cook on low for 8-10 hours or until beef is tender. Serve hot with steamed rice.

Yields 8 servings


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