Asian Pot Roast
roast (I used one 1.5 lb. bottom round and one approximately 2 lb. chuck roast)
If you have a normal family, obviously you could use less. I am feeding 6 plus I want leftovers.
1/2 c. soy sauce (I used tamari; I'm like that)
3-4 cloves garlic, minced or about 2-3 tsp. garlic powder
1 tbsp. honey
scant sprinkle of allspice
1/2 tsp. ground ginger
1/2 tsp. hot chili oil
1 tsp. sesame oil
Combine in crock pot and cook on low 6-8 hours. However long you want. It's a crock pot. It's very forgiving. I had wanted to toss some sesame seeds in this at the end, but I forgot.
Anyway, here's how I finished it:
I had leftover red peppers and onions from yesterday. They were already sautéed. So if you want to add them, you'll have to sauté them toward the end. I am pro-veggie, so I really do recommend you add something. Some steamed broccoli would be good, too, just served with it.
I pulled the meat out of the pot (I threw out the fat) and shredded it in a bowl with two forks. If you are smarter than I am, you would add the seeds here. You could even toast them in a dry skillet. Man, I am so mad I forgot! Then I reheated the peppers and onions and mixed them into the liquid from the pot. I poured the liquid with veggies over the meat, and combined it. I served it all over some tasty brown rice.
You can really play with the seasonings here--more or less garlic, ginger, or add pepper. I was afraid to add pepper with the chili oil, but it could've been spicier. I just would not add much more allspice. I don't know what even possessed me to put that on the meat, but it was good. But I am pretty confident that no one wants their roast to taste like pie. So be careful!
