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Crockpot Honey Garlic Pot Roast. We just love this recipe! Beef pot roast is seasoned with garlic and pepper and then braised in a spicy, sweet, and tangy orange honey garlic sauce using tamari and orange marmalade. Shred the beef and toss with the sauce and peppers. Serve the shredded meat and peppers over bowls of rice along with fresh scallions and toasted sesame seeds. These easy bowls never disappoint.
The crockpot cooking season has officially returned, and I’m here for it. Last week, I shared a chicken curry; this week, it’s pot roast, and next week, something even more fun. I’m on a roll with the crockpot. It’s my go-to when the days start getting shorter and the nights chillier.
Around here, the shift from summer to fall is already well underway. Today’s high was 60, but it was sunny, and it felt like fall. Next week, the leaves will begin to turn. It’s coming; I can see the change!
It’s my favorite time, but it goes so fast! Since life is busier than ever, I’m using the crockpot to help out a bit in the kitchen!
This recipe just sounded so delicious—and it is! Some of you might remember my honey garlic chicken. It’s a yummy recipe that everyone loves. I always knew that sauce would be so delicious with shredded beef!
I presented the idea to my older brother, Creighton. He said I had to make it, “sounds so good”. He didn’t need to convince me.
I slow-cooked chunks of beef chuck roast in my favorite honey garlic sauce, but this time, I added orange marmalade, a special ingredient.
The meat came out DELICIOUS.
Here are the details to know
Step 1: the beef
Use a nice cut of beef chuck roast, then cut it into big chunks to help evenly cook the meat. Arrange the meat in the crockpot or use a Dutch oven for oven cooking.
While I love using the crockpot, you can also slow-braise the roast in the oven. This recipe is great either way, so use the method that works best for you.
Season the meat with garlic powder and black pepper. Then, toss with flour. The flour will help the sauce thicken around the meat at the end of cooking.
Step 2: the honey garlic sauce
The sauce brings all the flavor.
Mix the tamari (or soy sauce) with orange marmalade, lemon juice, and honey. The orange marmalade not only adds flavor but creates a sticky sauce that will adhere nicely to the shredded meat.
Then, fresh garlic, ginger, chili paste, and a drizzle of toasted sesame oil. If you don’t have toasted sesame oil, you can easily just omit it from the sauce. I do love the flavor, but it’s not a must.
Like most of my Asian-inspired dishes, I love to use chili paste. More often than not, I use gochujang, a Korean chili paste. The Mother-in-Law’s brand is my favorite. I get the original flavor from Whole Foods or order it on Amazon.
Pour the sauce over the roast, then slowly braise the meat for 5 hours in the crockpot. As the meat slowly cooks, the braising liquid becomes a yummy, spicy, tangy, sweet sauce.
Step 3: shred the meat and add the peppers
Just before the roast is finished cooking, crank the heat up to high, then shred the meat right into the sauce. It should easily fall apart. Mix in the red bell peppers.
Now, cook another hour to help thicken the sauce and cook those peppers.
Step 4: assemble
Serve the shredded beef, peppers, and sauce over bowls of jasmine rice. If you’re feeling fancy, maybe even make some cilantro lime rice. That would be delicious.
Top each bowl with scallions (if you enjoy them) and toasted sesame seeds. I usually add fresh basil too!
Once together, it’s so delish!
Looking for more recipes? Here are a few to try:
Crockpot Chipotle Pot Roast Tacos
Spicy Chipotle Honey Salmon Bowls
Chipotle Pineapple Bang Bang Chicken Skewers
Coconut Chicken Fingers with Bang Bang Sauce
Baked Crunchy Hot Honey Chicken
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Sheet Pan Buffalo Chicken Pizza
Buffalo Cauliflower with Spicy Tahini Ranch
Lastly, if you make this Crockpot Honey Garlic Pot Roast, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Honey Garlic Pot Roast
Servings: 6
Calories Per Serving: 348 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot
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1. Arrange the chuck roast in the crockpot bowl. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again. 2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.3. During the last hour of cooking, crank the heat to HIGH. Shred the meat in the sauce using two forks. Add the peppers and cook uncovered. 4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!
Oven
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1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Toss the cubes of chuck roast with garlic powder, pepper, and chili flakes. Add the flour and toss again. 2. To make the sauce. In a bowl or glass jar, combine all ingredients. Pour the sauce over the chuck roast, adding 1 cup of water. Cover and roast for 2 1/2 to 3 hours or until very tender.3. Crank the heat on the oven up to 425° F. Add the peppers. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.4. Serve the meat and peppers over bowls of rice. Top with scallions and sesame seeds. Enjoy!
2-3 cups cooked basmati or jasmine rice
1/4 cup cilantro chopped
1 tablespoon fresh lime juice
