I watched a cooking show on TV a couple of weeks ago. After writing down three special ingredients needed to make the delicious-looking roast, I was only able to find one ingredient: Asian barbecue sauce (and more specifically, Bibigo brand Korean BBQ Sauce.
Have you ever used Asian barbecue sauce? I’d never heard of it before!
Place chopped onion and baby carrots in the bottom of a slow cooker prepared with vegetable spray.
Rub one tablespoon of flour over a three-pound chuck roast and seer in a hot oiled fry pan. Brown on all sides and place over vegetables in slow cooker.
Pour one bottle of the barbecue sauce over the roast.
At this point, I got a little nervous about leaving the roast elevated on top of the veggies all day. I didn’t want it to dry out.
So, I spooned under the meat and brought most of the vegetables to the top of the roast – leaving the roast down in the barbecue sauce.
Cook on low for 8-9 hours. I was away from home all day with Spunky Daughter. When we returned home, the house smelled amazing!
I prepared Deb’s Baked Rice to go with it, and y u m !!
You can change the vegetables to your favorites. Here’s the recipe with my vegetables and quantities.
- 1 onion, chopped or sliced
- 1-pound bag of baby carrots
- 2 Tablespoons all-purpose flour
- 3-pound chuck roast
- 1 16-ounce jar of Korean BBQ sauce
- Place onion and carrots in the bottom of a vegetable oil prepared slow cooker.
- Coat the entire roast with flour and seer on all sides in a pan heated to medium to med-high heat.
- Place roast over vegetables in the slow cooker and pour BBQ sauce over the top.
- Stir vegetables from beneath the roast. Set on low and cook for 8-9 hours.
Might I suggest this roast along with Deb’s baked rice for your Easter dinner? Oh, and how about The Easiest and Tastiest Fruit Salad and Lavender Green Beans and Red Potatoes with it? Your family will love it!