Chinese Pot Roast- A Crock-Pot Dinner

Chinese Pot Roast is a family favorite dish. It feels like a special occasion when we get to have it because the flavors all work so well together. This dish is the perfect blend of salt, fat, acid, and umami. Read on for the recipe and the answers to questions you may have!

What is Chinese Pot Roast?

Chinese Pot Roast is a delicious and savory dish full of umami due to soy sauce being the main ingredient (aside from the roast).

What sides are good for Chinese Pot Roast?

Rice or egg noodles are great options to go with this roast. Stay tuned for the recipe for Asian-inspired smash potatoes that I served with Chinese Pot Roast this time!

Do you need to make pot roast in Crockpots?

You do not need a crock pot to make a roast. You can cook a 3-pound roast in the oven at 350 in about 3 ½ hours. Some of the benefits of using a crock pot though include thoroughly tenderizing the meat, one-step prep, and energy efficiency compared to an oven.

Check out another one of our favorite crock pot meals, Cowboy Soup.

What cuts of meat are best for roasts?

Chuck roast, bottom round, and rump roasts are all great options for roasting.

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Equipment:

• A Crock-Pot- this is the one we use!

Ingredients:

• A 3 lb beef roast
• One onion, thinly sliced
• ½ cup soy sauce
• 1 cup water
• 1 tbsp garlic powder
• 3 tbsp rice vinegar (or white vinegar)

How to Make Chinese Pot Roast:

Thinly slice one whole onion. You can add a second onion if your family is a fan of onions or if you are using a larger roast.

In a crock pot, add the roast, ½ cup of soy sauce, 1 tbsp of garlic powder, and 3 tbsp of rice vinegar.

Usually, I am a big proponent of salt but because this recipe calls for a half cup of soy sauce, no additional salt is needed.

I’m recommending rice vinegar but I understand that people don’t always have this on hand. You can substitute white vinegar. Rice vinegar is my choice because it is more typically used in Asian cuisine. Other alternatives to rice vinegar or white vinegar include pickled vegetable brine, oyster sauce, or fermented bean paste.

Next, put the sliced onions on top of the roast and cover the crock pot. Set the crock pot on low for 6-8 hours. Timing may vary slightly depending on your crock pot. Beef is considered done when it has an internal temperature of 145 degrees according to the USDA.

When done, take the roast out of the crock pot and let rest for about 10 minutes before cutting. While it is resting, the liquid that remains in the crock pot can be ladled out with the onions into a serving dish to serve with the roast. If you would like to turn it into a gravy, you can thicken it on the stove with flour or cornstarch. We have that we enjoy it as is without the added step.

We enjoyed our Chinese Pot Roast with a side of Asian inspired smashed potatoes and sliced sourdough bread.

Chinese Pot Roast

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 servings

Equipment

• Crock Pot

Ingredients

  

• 3 lb roast
• 1 onion thinly sliced
• ½ cup soy sauce
• 1 cup water
• 1 tbsp garlic powder
• 3 tbsp rice vinegar or white vinegar

Instructions

 

• Thinly slice one whole onion. You can add a second onion if your family enjoys onions or if you are using a larger roast.
• In a crock pot, add the roast, ½ cup of soy sauce, 1 tbsp of garlic powder, and 3 tbsp of rice vinegar (or white vinegar)
• Next, put the sliced onions on top of the roast and cover the crock pot. Set the crock pot on low for 6-8 hours. Timing may vary slightly depending on your crock pot. Beef is considered done when it has an internal temperature of 145 degrees according to the USDA.
• When done, take the roast out of the crock pot and let rest for about 10 minutes before cutting.
• Serve hot and with the liquid that the roast cooked in.

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