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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.
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
This was a great recipe Tieghan! My husband and I loved it and thought it was delicious! It was easy to put together and I loved that it cooked all day while I was away. I didn’t think it was salty at all. I used low sodium soy sauce. I had a 2 lb roast but kept the sauce measurements the same. I added broccoli when I put in the red peppers. For my hubby, he likes spicy foods so I added a little more chili paste and some red pepper flakes in his bowl. I did a small cornstarch slurry to thicken up the sauce a little. Thank you for another amazing recipe!
Hey Becki,
Perfect! Thank you so much for trying this recipe and your comment, so glad it turned out well for you:)
Omg, amazing! Will never go back to boring pot roast again. My family devoured this. Was so tasty and unique. It’s made the rotation in our family. Thank you!
Thanks so much, Lynn! Love to hear that this recipe was a hit with your family! Happy Tuesday! xT
Hello!
Would minced ginger be okay to use instead of the sushi style ?
Hey Irene,
Sure, that would be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xT
Hi is there a modification or instructions for making this via instant pot?
Hey there,
I would cook on high for 40 minutes in the instant pot. Please let me know if you give this recipe a try, I hope you love it! xT
We tried initially tried this method in an Instant Pot, but quickly got a burn notice before reaching pressurization. We added more liquid and remixed the contents, then pressure cooked on low heat for 30 minutes, plus another 5 minutes after adding the vegetables.
Flavours turned out fine despite this snafu. I’m also glad we tried low sodium soy sauce as other readers suggested, because the sauce could’ve been too salty.
Thanks so much for sharing your feedback, Katie!!
We made it in the oven- it was outstanding!
Teigen: do you think it would turn out in the instapot?
Hey Kristin,
Happy Friday! Thanks a bunch for making this recipe, love to hear that it turned out well for you! Sure, I bet the instant pot would work nicely for you! Xx
I followed some of the advice from the comments here and threw in a bit less soy sauce. I also needed to cook it for 4 hours on high cause the meat wasn’t coming apart after 3.
It came out SPECTCULAR!! I didn’t have any issues with the sauce being too watery either. It was nice and thick. My only regret is not making a bigger portion 😅
Hi Bee,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! xT
Amazing!! It was a huge hit with some friends. Now I am making it a second time for some other friends. It will be a go-to for me. Thank you!
Hi Kim,
Happy Friday!! Thrilled to hear that this recipe was a hit, thanks for making it and your comment! xx
Do you sauté the meat before adding to crock pot? It looks like it has a nice char on it so just wondering if that is the case or if I am seeing it differently! Thank you!
Hi Kelsey,
I did not, but you totally could if you wanted to:) Please let me know if you give this recipe a try, I hope you love it! xT
Do you think you could modify this to use skirt steak? I have some I got a great deal on and need to use but the flavors in this sound perfect for our rotation this week!
Hi Jennifer,
I’ve never cooked a skirt steak in the crockpot, but you could certainly use these flavors and then grill it, I think that would work nicely for you! I hope this helps! xT
Hi! What size crockpot?
Hi Jill,
I use a 7 quart pot:) Please let me know if you have any other questions, I hope you love this recipe! xT
My family loved this and asked to put it on meal rotation!
Hey Megan,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xT
How spicy is this recipe? I’m venturing out into Asian dishes and have not used chili paste before. I have younger children that aren’t partial to overly spicy dishes, but we love many of your recipes. Thanks for your help!
Hey Laura,
Thanks so much! This isn’t very spicy, but if you are worried, you can always just reduce to be on the safe side. I hope you love this recipe! xT
Made this a few days ago EXACTLY to recipe, in the oven, using metric measurements. Everyone loved it. It is very flavorful. There were plenty of leftovers, and the dish improves the longer it sits in the fridge. However, the “sauce” was very, very thin. It doesn’t look broth thin in the photos. For me, it made the recipe “less good.” I added a corn starch slurry to the still hot leftovers, cooled it, and the sauce was STILL thin on the left overs. I will be making this again, but doing something to it (more flour to the beef cubes? and/or more corn starch?). The fellow diners would probably give this a 5 star but because of the sauce thinness, I’m giving it a 4.
Hi Laura,
Happy Friday!! I appreciate you making this recipe and your comment, love to hear that it turned out well! xx
Hello!
I noticed in your pictures that you put a large bunch of basil in the crockpot but this is not included in the ingredient list. Am I supposed to be using basil in this recipe? It has a pretty strong flavor profile so I wanted to clarify if it was just decoration or an ingredient
Hey Gemma,
You do not need to use basil:) Please let me know if you give this recipe a try, I hope you love it! xT
This dish is very salty, like other suggested I only used 1/2 a cup but still it was a lot. We still ate it because the flavours are really nice The sauce was a nice consistency too. Maybe I’d do 1/4 cup of soy and the rest water? I don’t know , or low salt soy.
Hi Stephanie,
Thanks so much for trying this dish and your feedback, so sorry about the salt! I would try low sodium soy sauce next time or tamari, that should help! xT