Asian Pulled Beef Roast Recipes

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CHINESE POT ROAST



Chinese Pot Roast image

A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice.

Provided by JDONNELLON

Categories     World Cuisine Recipes     Asian

Time 3h15m

Yield 6

Number Of Ingredients 13

1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
¾ cup soy sauce
3 tablespoons white vinegar
¼ cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
  • In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
  • Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
  • When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 18 g, Cholesterol 140.5 mg, Fat 20 g, Fiber 0.7 g, Protein 43.7 g, SaturatedFat 7.1 g, Sodium 2809.8 mg, Sugar 12.2 g

ASIAN BRAISED BEEF



Asian Braised Beef image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
3 pounds chuck roast, cut into 1 1/2-inch pieces
2 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons minced ginger
1 generous tablespoon chili paste
5 cloves garlic, minced
1 bunch scallions, sliced, whites and greens separated
1/4 cup sherry
3 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons honey
3 star anise pods
2 bay leaves
Cooked jasmine rice, for serving

Steps:

  • Preheat the oven to 275 degrees F.
  • Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
  • Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
  • To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
  • Serve over rice, garnished with the reserved scallion greens.

SLOW-COOKER ASIAN BEEF



Slow-Cooker Asian Beef image

A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seed
1 lime, cut into wedges

Steps:

  • Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
  • Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
  • Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g

SHREDDED BEEF



Shredded Beef image

This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.

Provided by jvaughn504

Categories     Everyday Cooking

Time 6h30m

Yield 4

Number Of Ingredients 8

1 pound rump roast
1 cup water
¼ cup barbeque sauce
2 tablespoons honey
1 tablespoon steak seasoning
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
  • Remove the roast from slow cooker, and shred using two forks. Discard fat.
  • In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
  • Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 15 g, Cholesterol 50.2 mg, Fat 8.1 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 601.2 mg, Sugar 12.9 g

VERSATILE CROCK POT CHUCK ROAST / ASIAN-STYLE PULLED BEEF PITAS!



Versatile Crock Pot Chuck Roast / Asian-Style Pulled Beef Pitas! image

Provided by [email protected]

Number Of Ingredients 24

2½ - 3 lbs. chuck roast, (mine weighed 2.71 lbs.)
2 tsp. kosher salt
1 tsp. coarse ground black pepper
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. dried oregano
1 (10½ oz.) can beef consommé
4 large garlic cloves, grated
1 - 6" pita bread round, warmed in the microwave
1/2 - 1 cup pulled beef
1 Tbl. hoisin sauce, I only use Kikkoman's*, see note below
1/3 - 1/2 cup shredded cabbage or lettuce
1/4 cup julienned cucumber
thinly sliced red onion, as desired
sweet & sour sauce* (recipe below)
regular or toasted sesame seeds, sprinkle lightly
1 Tbl. coarse chopped salted cashews
sriracha sauce to taste
1/2 Tbl. rice vinegar
3/4 tsp. sugar
dash salt
1/8 tsp. soy sauce
1/8 tsp. toasted sesame oil
tiny pinch of crushed red pepper, or to taste for heat

Steps:

  • Pat one side with half of the seasonings.
  • In crock pot, add beef consommé and grate in garlic. Stir.
  • Place roast in seasoned side-down.
  • Season other side with rest of seasonings.
  • Place on lid and turn crock pot on to High for 15 minutes.
  • Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
  • Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
  • Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
  • When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
  • Use what you need, and freeze the rest for later uses.
  • For Asian-Style Pita Sandwich:
  • In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.
  • Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.
  • Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.
  • Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!

ASIAN PULLED BEEF ROAST



Asian Pulled Beef Roast image

This recipe is really easy, delicious and can be used to make a dozen different kinds of meals. Sandwiched, tacos, burritos, just use you imagination and enjoy.

Provided by Brenda Nance

Categories     Roasts

Number Of Ingredients 11

4 lb chuck roast
1 tsp garlic powder
2 tsp 5 chinese spice powder
1 tsp onion powder
1 tsp crushed dried rosemary
1/2 tsp salt
1/2 tsp pepper
2 medium sweet onions
1 bottle sweet chili sauce
1 tsp liquid smoke flavoring
3/4 c bbq sauce

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Mix all dry ingredients in a small bowl. Sprinkle generously over roast and rub it really good over roast. Make sure entire roast is covered with the dry mix.
  • 3. Spray covered roasting pan with pam, then slice first onion and place on the bottom of the pan, then place the roast on top of onions. Slice second onion on top of the roast, then pour liquid smoke and sweet chili sauce on top.
  • 4. Place the lid on roasting pan and cook the roast until it pulls easily apart. I would check on it after the first hour. then every 30 minutes. It needs to be really tender.
  • 5. Once it is done let it sit for about 20 minutes then using two forks pull the meat apart until it is shredded add BBQ sauce (warned) and serve anyway you want.

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