Description

This Slow Cooker Honey Garlic Pot Roast is a tender, flavorful beef dish cooked low and slow with a delicious blend of honey, garlic, soy sauce, and fresh ginger. Perfectly suited for a comforting family meal, the pot roast is infused with rich flavors, finished with a thickened sauce, and garnished with green onions and optional toasted sesame seeds for an extra burst of freshness and texture. Serve this hearty meal alongside mashed potatoes, rice, or roasted vegetables for a complete and satisfying dinner.

Ingredients

Beef and Main Ingredients

4 pounds Chuck roast (cubed into large bite-sized pieces about 1 1/2-2 inches each; brisket may be substituted)

Marinade and Sauce

½ cup orange juice (freshly squeezed ideal, carton juice acceptable)
1/3 cup soy sauce (reduced sodium preferred, or tamari/coconut aminos for gluten-free)
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons garlic powder (or to taste)
1 tablespoon fresh ginger (finely minced, or about 1 to 1 ½ teaspoons ground ginger)
1 cup beef broth (reduced sodium preferred)
1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

Garnish and Seasoning

1 green onion (trimmed and thinly sliced for garnish)
Toasted sesame seeds (optional, for garnish)
Salt (to taste)
Freshly ground black pepper (to taste, or substitute red chile flakes for heat)
Other fresh herbs (optional, such as parsley, cilantro, mint, or basil)

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Instructions

Sear the Meat: Optionally heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chuck roast pieces and sear for about 2 minutes per side until browned to develop flavor and lock in juices. This step is optional but recommended for enhanced taste.
Prepare Slow Cooker: Lightly spray the insert of a 6 or 7-quart slow cooker with cooking spray. Add the seared or raw chuck roast pieces into the slow cooker and set aside.
Mix Sauce Ingredients: In a medium bowl, whisk together orange juice, soy sauce, olive oil, honey, garlic powder, and ginger until thoroughly combined.
Combine and Pour Sauce: Pour the sauce mixture evenly over the beef pieces in the slow cooker. Then pour the beef broth over the meat and sauce.
Slow Cook the Roast: Cover and cook on HIGH for 4-5 hours or on LOW for 8-9 hours until the meat is extremely tender and easily shredded with a fork. Refer to the slow cooking tips in the notes for visual cues and doneness checks.
Thicken the Sauce: About 30 minutes before the end of cooking, mix cornstarch with water in a small dish to form a slurry. Stir the slurry into the slow cooker to thicken the sauce and combine well.
Season and Garnish: Once cooked, season with salt and freshly ground black pepper or red pepper flakes to taste. Garnish with thinly sliced green onions, optional toasted sesame seeds, and fresh herbs if desired.
Serve: Serve hot with your choice of sides such as mashed potatoes, rice, green beans, or roasted broccoli for a hearty, satisfying meal.

Notes

Searing the meat before slow cooking enhances the flavor and texture but can be skipped if short on time.
Pot roast is done when it is extremely tender and can be shredded easily with a fork, typically reaching an internal temperature around 200°F.
Since slow cookers vary in heat output, start checking for doneness early if your cooker runs hot or fast.
Salt is added at the end of cooking to better control seasoning since soy sauce and broth salt levels vary.
Use reduced sodium soy sauce and beef broth to manage overall saltiness.
The recipe is well complemented by sides like mashed potatoes, rice, green beans, or roasted vegetables.