International Roast
Preparation
Utensils Required
Chef's Knife
Cutting Board
Medium Bowl
Whisk
Measuring spoons/cups
5-6 Quart Slow Cooker
Tongs
Prep Time
5-7 Min
Cook Time
7-8 Hours
Yield
6-8 Servings
Ingredients
Beef Roast
Top/Bottom Round or Rump Roast
3-3.5 lbs
Onion
2 Whole
Olive Oil
Or medium-high heat cooking oil to sear roast
1 Tbsp
Sauce:
Garlic
Or 1-2 Tbsp pre-minced
2-3 Cloves
Soy Sauce
3/4 Cup
Brown Sugar
2/3 Cup
Rice Wine Vinegar
2 Tbsp
Fish Sauce
1 Tbsp
Oyster Sauce
1 Tbsp
Worcestershire Sauce
1 Tbsp
Corn Starch
3 Tbsp
Instructions
Mise en Place
1) Peel and mince garlic
2) Peel and quarter onions
Process
1) Sear the roast! Heat skillet with oil to high heat and cook each side of the roast for 2-3 minutes to sear.
2) While roast is searing, mix the garlic, soy sauce, brown sugar, rice wine vinegar, Worcestershire sauce, fish sauce, and oyster sauce in a bowl.
3) Add roast, onion and sauce into slow cooker and cook on low for 7 hours.
4) Add 3 Tbsp corn starch to the sauce, stir until dissolved into the liquid and cook on high for the last 30 minutes.
5) Using a fork or tongs break up the meat and enjoy as is or over a bed of rice.
Additional Notes:
Why do we sear the roast first? When you sear it creates a Maillard reaction which adds an additional depth of flavor. If you don't believe me, you can Google it and learn all about the science behind this reaction!
You can use a pressure cooker, I don't have instructions to provide because I haven't used mine enough.
Leftovers? Here's how to use them!
COMING SOON!!!
There are so many options with this dish, you can serve with a stir fry, tacos, sandwich with au jus or turn into a soup!