This Asian Style Slow Cooker Pot Roast Meal Prep will take pot roast to a whole new level. Tender, flavorful, and gluten-free!
If you love pot roast like we do, then you need to try this Asian Style Clow Cooker Pot Roast Meal Prep recipe. It will show you what pot roast is capable of, and then some. With a few simple spices, we have transformed your average pot roast into something that turns out tender, flavorful, and healthy.
Trust us, you want this recipe in your back pocket when it's cold. It's comfort food at its best, that stick-to-your-ribs kind of fare that fills you up without feeling heavy in your stomach.
How to Make Asian Slow Cooker Pot Roast
The slow cooker is of course the ultimate set-it-and-forget-it situation for making dinner. Totally hands off! There's one tiny step you take before everything goes into the slow cooker, and that just involves browning the chuck roast in a skillet to develop some flavor. Then, it gets added to the cooker along with all the other ingredients, which include stock, soy sauce, Chinese five-spice powder, a little sugar, and some onions. Of course.
How to Serve Asian Slow Cooker Pot Roast
This kind of recipe begs for rice to soak up the sauce that permeates the meat. You can do regular white or brown rice, or cauliflower rice if you're doing a low-carb diet.
The pot roast is also great with a side of something like carrots or green beans. or maybe mashed potatoes. That's classic. Pair it with your favorite side for a complete meal.
Asian Style Slow Cooker Pot Roast Meal Prep Ingredients
- 1 (32oz) chuck roast
- 2 tablespoons vegetable oil
- 2 cups beef stock
- ¼ cup coconut aminos (or swap for soy sauce)
- 4 garlic cloves, smashed
- 1 teaspoon five-spice powder
- 1 tablespoon sugar
- 2 onions, chopped
- 6 carrots, cut into 2-inch pieces
- 2 medium waxy potatoes, quartered
- Salt, to taste
How to Store Asian Style Slow Cooker Pot Roast Meal Prep
This pot roast will easily keep for 4 to 5 days in the fridge once you've prepped it. You can also freeze this dish easily and it will be good for up to 3 months. Make sure it's well-wrapped in an airtight container. Defrost it in the refrigerator or in a low-temperature oven (around 300 degrees F) until it's totally cooked through.
Substitutions and Alterations
Carrots, potatoes and onions are a staple for this kind of recipe, but other root vegetables would work too, such as parsnips or sweet potatoes.
Feel free to use coconut aminos if you are gluten-free and don't use soy sauce.
If you don't have five-spice powder, which is sometimes referred to as Chinese five-spice powder, or can't find it, you can make it yourself. Bring together equal parts of its ingredients, which include cinnamon, cloves, anise, peppercorns, and fennel. Ideally, this combination is best made when you grind it whole, but if you only have the pre-ground feel free to use that instead. Might seem like a lot of work to do that, but once you make it, you'll have it again. It is great on shrimp and pork, especially.
Nutritional Profile of Slow Cooker Pot Roast
Coming in at around 49g of protein per serving, this recipe is high-protein, gluten-free, and 100 percent easy. Serve it for a week's worth of yummy lunches and/or dinners.
Ingredients
- 2 lb chuck roast (32oz)
- 2 tbsp. oil
- 2 cups beef stock
- ¼ cup soy sauce *can sub coconut aminos for gluten free option
- 4 cloves garlic mashed
- 1 tsp. five-spice powder
- 1 tablespoon brown sugar can sub coconut sugar
- 2 medium onions chopped
- 6 large carrots cut into 2-inch pieces
- 2 medium waxy potatoes quartered
- Salt to taste
Instructions
- Sprinkle salt and pepper on all sides of the chuck roast. Let rest for 10 to 15 minutes while preparing the other ingredients. Thoroughly pat dry with paper towels.
- Heat oil in a medium skillet over high heat until hot. Add the roast, turning occasionally, until all sides are golden brown, about 10 minutes.
- Add the beef stock, soy sauce, garlic, five-spice powder, and sugar into a slow cooker. Stir to mix well.
- Transfer the browned roast into the slow cooker. Arrange onions, carrots, and potatoes around the roast.
- Cook, covered, on low for 8 to 9 hours or on high for 4 hours.
- Slice and serve the roast with the vegetables and the sauce, or arrange them in meal prep containers for later.
Video
Notes
- Macros for the rice is not included
Nutrition
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Soy sauce is NOT gluten free!
Hi Sally, you could swap Soy Sauce for Braggs Amino Acids????????
Hi, when do you use the beef stock? I don’t see it in the instructions
Hi Vanessa -
It goes into the crockpot with the other ingredients after browning the roast!
How many calories per serving?
487 calories per serving.
Check out our infographic for calculating calories: https://www.instagram.com/p/BdcxyWLn8Kv/
Is the nutritional information only for the beef and then we add the rice calories?
Yes, that's correct. The rice is not included in the macros listed here. Thanks for pointing that out, we'll add to the notes.
Where is the full nutritional information please? (If you have it)
Hey Natalie - The full recipe, with macros and nutrition info, is available for premium members only. You can unlock all 650+ meal prep recipes by signing up here: https://mealpreponfleek.com/register/