Asian beef pot roast

There are all kinds of things you can make in your slow cooker and this has to be one of the best. The flavours here are classic Asian and thanks to the slow cooker, they have hours to develop and get right into that tender, succulent meat.

When you’re ready to serve, grab a fork and use it to pull apart the meat letting it fall into the beautiful sauce in the pot. Dish it up with a side of steamed rice and Asian greens for a delicious and filling meal.


  • 1 1/2 tablespoons rice bran oil
  • 1kg piece beef silverside roast
  • 1 large brown onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon ground ginger
  • 2 star anise
  • 2 cinnamon sticks
  • 4 long strips orange rind
  • 1/3 cup Chinese rice wine
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
  • 1 1/2 cups beef stock


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1. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef for 3-4 minutes each side or until browned. Transfer to a plate.

2. Heat remaining oil in dish. Add onion. Cook, stirring for 5 minutes or until softened. Add garlic, ginger, star anise, cinnamon and orange rind. Cook, stirring for 1 minute or until fragrant. Add wine. Simmer, for 2 minutes or until reduced by half. Add soy sauce, sugar, orange juice and beef stock. Cover, bring to the boil.

3. Return beef to dish. Season with pepper. Reduce heat to low. Simmer, covered, for 3 hours, or until beef is tender.

4. Using forks, shred beef into large pieces. Serve beef with rice and Asian greens. Drizzle with stock mixture.


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