Vietnamese Slow Cooker Pot Roast
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5 servings
Ingredients
  • About 2 lbs beef chuck roast
  • 2 stalks lemongrass
  • 2 large cloves garlic, minced
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • 1 yellow onion, chopped
  • 2 small or 1 large sweet potato, peeled and chopped into about ½ inch cubes (about 1 lb)
  • 4 oz white mushrooms, sliced
  • 2 carrots, peeled and sliced
  • Salt
  • 1 ½ tsp Chinese five-spice powder
  • 1 ½ tsp brown sugar
  • 1 bay leaf
  • 2 whole star anise
  • 1 ¾ cup beef stock
  • 1 ¾ cup water
  • 3 Tbsp fish sauce
  • ¼ cup apple cider vinegar
  • 3 Tbsp chopped fresh cilantro
Instructions
  1. Sprinkle meat on both sides with salt and let sit 40 min to 1 hour.
  2. Trim ends from lemon grass and cut into thirds.
  3. Beat lemon grass to bruise it and break through outer layers.
  4. Place meat in bottom of slow cooker.
  5. Surround/cover with vegetables.
  6. Add all remaining ingredients except cilantro.
  7. Cover slow cooker and cook on low for 7 or more hours.
  8. Tilt lid, turn on high and cook another 30 minutes.
  9. Remove roast and slice. It will be fall apart tender.
  10. Smash sweet potatoes against side of cooker with a spoon and stir into broth.
  11. Return meat to slow cooker.
  12. To serve ladle portions into shallow bowls and sprinkle with cilantro.
Notes
Preparation time does not include 40 minutes meat must sit before putting in broth.
Recipe by Savory Nature at https://savorynature.com/2015/10/22/vietnamese-slow-cooker-pot-roast/