If you love a good pot roast but are looking for a new twist on it, you’ve got to try this Asian Pot Roast!
As a busy mom, finding the time to prepare a hearty, delicious meal for my family was a big challenge- but no more!
I was thrilled when I discovered the Instant Pot – a total game-changer in my kitchen! It has saved me countless hours without compromising on taste or quality.
This Asian Pot Roast, in particular, has become a family favorite. Not only is it quick and easy to prepare in the Instant Pot, but it also brings a unique and flavorful twist to the traditional pot roast.
Now, dinner time is less stressful, and we get to enjoy a mouth-watering meal together. If you want the same, it’s time to get the Instant Pot out!
Key Takeaways
- Cook Time: 70 minutes (60 minutes under pressure, 10 minutes to depressurize)
- Main Ingredients: Chuck roast, garlic, onion, ginger, soy sauce, mushrooms, and more
- Servings: 6
- Extras: Add more veggies to the pot if you feel like it- I suggest baby corn, bok choy, parsnips, and more to get a good variety of flavor
- Tip: For a sweeter sauce, add a touch of honey or brown sugar at the end; if you want some heat, you can add crushed rep pepper flakes, sriracha sauce, or any sort of hot sauce you like
Flavorful Asian Pot Roast In The Instant Pot
Pot Roast is just amazing. I swear, every time I create a recipe using a chuck roast, I must sing its praises.
Por roast just has that rich, rib-sticking quality that leaves you so satisfied. So this one… yes it starts with a big hunk of chuck roast like any good pot roast should.
But instead of carrots, potatoes, and the usual aromatics you’d find in a classic pot roast, we’re gonna use ginger, soy sauce, mushrooms, red peppers, a touch of honey, and garlic.
This will give us an Asian pot roast that check marks all the right boxes and gives you something new and different besides the usual roast.
And instead of serving with potatoes, this is served over egg noodles.
If you don’t have an Instant Pot yet, I definitely recommend that you buy one today!
Here’s the one I have. And I LOVE it – I use it for so many things in addition to pot roast.
So, to get started on this easy Asian pot roast, chop up your veggies! This took me about 15 minutes… but it might take you longer. It depends on how good you are with a knife.
After that, turn your Instant Pot to saute and add a bit of olive oil to get your veggies going.
Toss in the onions, garlic, fresh ginger, and salt and pepper. Saute for about 5 minutes, and then add the soy sauce, water, mushrooms, bouillon cube, honey, and the roast.
Set your pressure cooker to 60 minutes and let it cook to tenderize and get that pot roast going.
Once it’s done, let it naturally depressurize for 10 minutes. After you slowly vent the steam, open it and remove the roast. Add cornstarch to the liquid and whisk it in well.
Turn the Instant Pot back to saute and add the red peppers. Let them cook for 5-10 minutes or until they have softened a bit.
Add the meat back in, and there you go!
Serve your Asiant pot roast over noodles and top with fresh chopped cilantro. I think next time, I’m going to include more green onion and some sesame seeds for serving, too.
Ingredients
- 2-3 lb. chuck roast trimmed of excess fat
- 2 Tbsp olive oil
- 3 cloves garlic minced or pressed
- 1 onion diced
- 2 Tbsp fresh minced ginger or 2 tsp ground ginger
- pinch of salt and pepper
- 16 oz. sliced mushrooms baby bella or button
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2/3 cup water
- 1 beef bouillon cube
- 2 Tbsp corn starch
- 2 sweet red bell peppers chopped into strips
- 1/4 cup chopped cilantro
- 12 oz. egg noodles cooked
Instructions
- Turn Instant Pot to saute and add olive oil.
- Once hot, add onion, garlic, ginger, salt, and pepper.
- Cook, stirring often for 5 minutes.
- Add water, soy sauce, mushrooms, honey, bouillon cube, and roast to the Instant Pot.
- Set pressure cook setting to 60 minutes and close the lid.
- Once it's done, let it naturally depressurize for 10 minutes (while it's depressurizing, cook the egg noodles).
- Vent and remove the lid. Remove the roast from the Instant pot and transfer to a plate.
- Whisk in corn starch and add red peppers.
- Turn to saute and let the sauce thicken up and the red peppers soften.
- Add the roast back to the Instant Pot.
- Serve over egg noodle, and top with chopped cilantro.
Recipe Swaps
One of the beauties of this Asian Pot Roast recipe is its versatility.
With simple swaps and additions, you can tailor this Asian Pot Roast to suit your taste and dietary preferences, making it a versatile and family-friendly meal.
Here are some suggestions I have to change things up:
The Meat
You can easily swap the chuck roast in this pot roast recipe for other cuts of beef or even different types of meat.
For instance, brisket, tri-tip, or top round would work wonderfully if you want to stick with beef, delivering an equally tender and flavorful result.
Many people also use rump roast, which gets tender when pressure-cooked, just like chuck roast.
If you’re not in the mood for beef, pork shoulder, or even lamb shanks can serve as excellent substitutes that taste good with this Asian sauce.
The Veggies
When it comes to vegetables, the sky’s the limit. Instead of mushrooms and red peppers, you could add baby corn, snow peas, or even bok choy for a more authentic Asian touch.
Carrots, zucchini, and parsnips can also be great additions, each contributing their unique flavor and texture.
The Sauce
You can also use low-sodium soy sauce or Aminos instead of regular soy sauce—any of them will achieve the right consistency and taste.
If you’re staying away from soy sauce, you can even use coconut aminos for a gluten-free and soy-free option.
You can also use beef stock or broth instead of bouillon, it’s just my preference to get a little bit of salt and flavor that doesn’t cook off too much.
And if you want to add some heat, try adding crushed red pepper flakes or sriracha sauce to give it a spicy kick.
Serving It Up
For a change in servings and sides, you don’t have to limit yourself to noodles.
This Asian Pot Roast can also be served over rice, quinoa, or even traditional mashed potatoes for a delightful fusion.
Steamed jasmine or basmati rice can soak up the savory sauce perfectly, while cauliflower rice offers a low-carb alternative.
Another delightful option is to pair the dish with crispy spring rolls or a light cucumber salad, which will add a refreshing crunch to your meal.
FAQs
What meat should I use for a pot roast?
The most commonly used meat for my Asian pot roast is a chuck roast. This tough cut of meat benefits from slow cooking methods, such as in a slow cooker or an Instant Pot.
It gets very tender and falls apart, which is exactly what you’d hope for!
Can I use beef broth instead of water?
Yes, you can substitute beef broth for water. This will add more flavor to the dish. Just make sure to adjust the salt content, as broth tends to be high in sodium.
How do I know when my roast is done cooking?
The best way to tell if your roast is done is by using a meat thermometer. The internal temperature should reach 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
You can also use a fork to test the tenderness of the meat. If it easily falls apart, it’s done cooking.
Can I add other vegetables to this dish?
Absolutely! This Asian pot roast recipe is versatile, and you can add any vegetables you like or have on hand.
Some great options include carrots, potatoes, celery, and green beans, all of which taste great in the soy sauce mixture this recipe makes.
Can I make this Aisna Pot Roast in a slow cooker/crock pot instead?
Yes, you can make this Asian Pot Roast in a slow cooker/crock pot by following the same instructions and cooking on low for 8 hours or high for 4-5 hours.
Can I make this pot roast in a Dutch oven instead?
Yes, you can make this pot roast in a Dutch oven by sauteeing everything and cooking it at 325°F for about 2-3 hours.
I’d recommend browning the meat in olive oil, then removing it and adding the vegetables to cook the meat leftover from the chuck roast for 5-ish minutes.
Then, you’ll add the water, bouillon, soy sauce, etc., stirring and scraping the bottom to incorporate all the browned bits into the broth.
Add the meat back in, and pop the Dutch oven into your preheated oven to cool. After 2-3 hours, your Asian pot roast is ready to eat.
Final Thoughts
This flavorful Asian Pot Roast recipe I made is a unique twist on the classic pot roast, incorporating delicious Asian-inspired flavors.
This dish can be ready in just over an hour with an Instant Pot, making it the perfect weeknight meal option.
Grab your ingredients and start making this delicious dish today. Your family will thank you!
Have you grabbed my Chaos to Control Starter Guide yet? I might be biased, but I think it’s pretty amazing! Check it out!
Plan a Week of Dinners in Minutes — Without Overspending or Overthinking It.
Join over 50,000 other savvy moms who’ve simplified dinner time!
✅ Done-for-you templates & shopping lists
✅ Budget-friendly and picky-eater approved
My husband is the cook in our household. I printed this recipe and gave it to him. He thought it sounded good.
I love your blog.
Thanks, Margaret 🙂
Great recipe! I added a few things I thought you might like to try, I served it on Udon noodles, and used radish and green onions instead of white onion, shiitake mushrooms, and doubled the fresh ginger. Delicious.
What pressure level?
Got this in my PPXL right now. Had half a bottle of asian bbq marinate, so I rolled that in mainly by marinating my beef in it before I seared the meat on the grille (too big to do in the pot). Also used beef/onion soup mix instead of bullion. I’ve got some rice noodles from Aldi to try this on. I’m sure I won’t be disappointed.
I like your style overall. Tamari, peppers DON’T get pressure cooked, using corn starch to finish the sauce. And I haven’t used my pressure cooker in almost two years, either.
IS the chuck roast cooked as one piece or do i cut into smaller pieces?
I keep it in one piece then cut it up after it cooks.