Next Post
Blueberry Cinnamon Rolls with Maple Icing.
This post may contain affiliate links, please see our privacy policy for details.
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.
Watch the How-To Reel
Ingredients
- 1 (4 pound) chuck roast, cubed
- 2 tablespoons garlic powder
- black pepper and chile flakes
- 1/4 cup flour or gluten-free flour
- 2 red bell peppers, sliced
- sesame seeds, for serving
Honey Garlic Sauce
- 2/3 cup tamari or soy sauce
- 1/2 cup orange marmalade
- 1/4 cup lemon juice
- 3 tablespoons honey
- 6 cloves garlic, grated
- 1 tablespoon chopped sushi-style ginger
- 1/3 cup chili paste gochjang (gochujang)
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame oil
Instructions
Crockpot
- 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
- 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!
Notes
Cilantro Lime Rice:
2-3 cups cooked basmati or jasmine rice
1/4 cup cilantro chopped
1 tablespoon fresh lime juice
1/4 cup cilantro chopped
1 tablespoon fresh lime juice
This post was originally published on August 29, 2024
Hi there. While this was good, it was almost too salty made as is. I followed the directions exactly for the oven. I actually removed the meat from the sauce when I put it away because I knew if it sat in the liquid it would get even saltier. With the rice it was ok but almost not. I think 2/3 cup of soy sauce is a huge amount. My guess is that it should be specified as low sodium soy sauce. I just wanted to let you know. Maybe it’s just us as others haven’t said anything except the first commentor who cut it down to 1/2 a cup.
Hi Kerryn,
Thanks so much for giving this dish a try and sharing your feedback! So sorry to hear it was on the salty side! Next time, I would do the low sodium soy sauce or tamari, that should help! xT
Wow! This one is a keeper! The favor is amazing. Used 1/2 c. of soy to cut back on the sodium. Delicious!
Thanks so much, Stacey! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
This recipe turned out so good! I love the bold flavor.
I added broccoli for some extra nutrients.
10/10 will make again
Hey Maryanne,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
This sounds absolutely amazing and can’t wait to make it in the next week! Would red curry paste work in place of gochujang (unable to use due to dietary restrictions).
Hi Molly,
Sure, that would work nicely for you! Let me know if you try this recipe, I hope you love it! xT
Can I omit the chili paste? Will it still taste just as good?
Hey Angela,
Totally, that would be just fine for you to do! I hope you love this dish, please let me know if you give it a try! xT
Hi Tieghan, cooking this right now and the house smells like you just walked in to
Hi Tieghan, cooking this right now and the aromas are mouth-watering!
I look forward to having your emails pop up in my inbox…inspires me. You add so much fun to my cooking. Love the ingredients you use, and how I can trust your recipes to turn out.
You sound delightful, wish we were neighbours!
Thanks so much for your kind message, Pauline! Thanks for giving this recipe a try, I hope it is delish! xT
What’s the obsession with sushi ginger? It’s in so many of your recipes. Why wouldn’t you use fresh ginger?
Hey AJ,
I love the pickled tang that it gives, but you could certainly use fresh ginger if that is your preference:) Please let me know if you give this recipe a try! xT
Can this be made ahead and frozen and used later?
Hey Eunice,
Totally, that would work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Hi!
Making crockpot version – is it 5hrs on low then an additional 1 hr on high or is it 4hrs on low and then the last hr (hr – 5) on high?
Hi Jess,
It’s 4 hours on low and then 1 hour on high. I hope you love this recipe! xT
No instructions for the olive oil. Please correct recipe.
Hi Jody,
The recipe has been fixed, there is no olive oil in this dish:) Please let me know if you give it a try! xT
I made the recipe in the oven. OMG!!! SOOOOO good!! I cubed the 4lb roast and left it cubed (vs shredding). I used cauliflower rice vs basmati/jasmine. It’s a definite keeper. We all went back for seconds. 🙂
Hey Jody,
Fantastic! Thanks so much for making this recipe and your comment, love to hear that it was a winner! x
The piece of meat I have is 2.5 lbs – should I change to cooking home (crock pot)? Cut back on the sauce?
Hey Corrianne,
Sure, you could really just cut the whole recipe in half or make as is and have extra sauce:) Totally up to you! I hope you love this recipe! xT
Also curious about the olive oil and why the recipe is titled”Crockpot” when you are using a Dutch oven? I get that you really could use either and still put the crock into the oven at 425 after actually cooking. Still….which is it?
Hi Linda,
Sorry for the confusion, there is no olive oil in this recipe. I provided the instructions for both crockpot and dutch oven cooking:) Please let me know if you have any other questions! xT
Yaaaaas, way to muck this one up. Is it half a 4lb roast? Is it both halves? Where do the cubes come from?
Lowering the bar even further down than normal, which I thought was impossible for Tieghan.
Hi there,
You are going to use one 4lb roast and cube it. Please let me know if I can help in any other way! Have a great day! x
Hi — this looks delicious! Can I use pork roast in the place of beef? Thanks 🙂
Hey there,
Totally, that should work nicely for you! I hope you love this dish, please let me know if you give it a try! xT
Yum. Where does the 4 tbsp of olive oil go? You list it with the beef seasonings, but make no mention of it in the instructions. Does it go into the sauce ingredients? Are we supposed to use it to brown the meat first for the oven method? Please advise or correct the recipe for future. It’s a great recipe and I would hate to miss something important.
Hey Janet,
Sorry about that! I fixed the recipe, there is no olive oil and no need to brown the roast:) Please let me know if you have any other questions! xT
Where does the olive oil come in? Not explained in directions. Are we supposed to brown the chuck roast?
Hi Laurie,
Sorry for any confusion, there is no olive oil in this recipe. You do not need to brown the chuck roast. Please let me know if you have any other questions! xT
This sounds so flavorful!! Not huge beef eaters in our household, but think this would be amazing done with a pork butt maybe?
Christin, I was thinking the same thing. Sounds perfect for pork butt or shoulder.👍🏻
Hey Christin,
Totally, I think that would work nicely for you! Please let me know if you give this dish a try, I hope you love it! xT
quick possibly dumb question – the recipe says 1 4lb chuck roast, halved. So we only need 2 lbs. of chuck roast? Was confused by this ….
Maybe instead of halved, it’s cubed like in her notes.
Hi Cindy,
So sorry for any confusion, you are going to use 1 4lb chuck roast and cube it. Please let me know if you have any other questions! xT