Slow Cooker Sweet Chili Garlic Pot Roast
This pot roast leans into bold, cozy flavors with a hint of spice. It’s the kind of meal that makes your whole kitchen smell amazing—and tastes even better the next day. Both slow cooker and stovetop instructions included! Perfect for slow Sundays or impressing guests with minimal effort.
Slow Cooker Sweet Chili Garlic Pot Roast Ingredients
Chuck Roast: This well-marbled cut of beef becomes melt-in-your-mouth tender after a long braise. Its rich, beefy flavor is the perfect base for soaking up all the sweet, garlicky goodness in the pot. It’s perfect for the slow cooker, and when done right will basically fall apart on its own once cooked.
Coconut Aminos: A soy sauce alternative made from fermented coconut sap, this ingredient adds a slightly sweet, umami depth to the broth. It balances the spice from the sriracha and complements the honey. It’s also gluten-free and lower in sodium than traditional soy sauce.
Sriracha: This chili-garlic hot sauce infuses the dish with a gentle heat and bold, tangy flavor. Just a couple tablespoons adds warmth without overpowering the other ingredients. It plays especially well with the sweetness of the honey and richness of the beef.
Raw Honey: A natural sweetener that mellows the heat from the sriracha and red pepper flakes. It helps create a glossy, slightly sticky glaze around the meat and vegetables. The honey deepens the flavor profile and brings out the caramelized notes during cooking.
Slow Cooker Sweet Chili Garlic Pot Roast
6
servings30
minutes5+
hoursThis pot roast leans into bold, cozy flavors with a hint of spice. It’s the kind of meal that makes your whole kitchen smell amazing—and tastes even better the next day. Both slow cooker and stovetop instructions included! Perfect for slow Sundays or impressing guests with minimal effort.
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Ingredients
2 teaspoons ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon kosher salt, additional for seasoning
1/4 teaspoon red pepper flakes (optional)
2 1/2 pounds boneless beef chuck roast
1 tablespoon avocado or olive oil
1 yellow onion, thinly sliced
4 large carrots, chopped
6 garlic cloves, peeled and minced
4 cups low-sodium beef broth
1/3 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
2 tablespoons raw honey
2 tablespoons sriracha
Juice of 1 lime
For serving: cooked jasmine rice, sesame seeds, chopped cilantro leaves
Directions
- Slow Cooker Instructions
- Add the ginger, ground black pepper, chili powder, salt, and red pepper flakes in a small bowl and mix to combine. Set aside.
- Pat the chuck roast dry with paper towels, then season on all sides with a sprinkling of kosher salt.
- Heat a large cast iron skillet or dutch oven over medium heat, then add the oil. When the oil is shimmering, carefully place the meat in the pan. Cook for 4 to 5 minutes, until a crust has formed, then flip over and cook for another 4 to 5 minutes. Remove the meat and place in the slow cooker.
- In the same skillet or dutch oven, add the sliced onions and cook until lightly browned, stirring often to pick up any brown bits, 4 to 6 minutes. Transfer to the slow cooker bowl.
- Add the carrots, garlic, beef broth, coconut aminos, honey, sriracha, and spice mix to the slow cooker and gently mix together. Cover the slow cooker and set to high for 4 to 5 hours or low for 8 hours.
- After the roast is done cooking, remove the lid and turn off the heat. Add the lime juice. Use two forks to shred up the roast (it should shred very easily). Serve over cooked rice, spooning the liquid from the slow cooker on top, and garnish with sesame seeds and chopped cilantro.
- Oven Instructions
- Preheat the oven to 350F.
- Add the ginger, black pepper, chili powder, salt, and red pepper flakes in a small bowl and mix to combine. Set aside.
- Pat the chuck roast dry and season all over with kosher salt. Heat a large dutch oven over medium heat, then add the oil. When the oil is shimmering, carefully place the meat in the pan. Cook for 4 to 5 minutes, until a crust has formed, then flip over and cook for another 4 to 5 minutes.
- Remove the meat and set aside on a large plate, leaving the oil behind. In the same dutch oven, add the onion and carrots, and cook, stirring often and scraping up the brown bits from the pot, until tender and lightly browned, 8 to 10 minutes. Add the garlic and spice mix and continue cooking until fragrant, 1 to 2 minutes. Pour in the beef broth, coconut aminos, honey, and sriracha. Bring the mixture to a boil, then place the roast in the center of the dutch oven, cover, and transfer to the oven on the center rack. Cook until the roast is tender enough to shred easily, about 3 hours and 15 minutes.
- Remove the lid and turn over the roast, then place back in the oven (uncovered) and cook until the top is brown and the liquid is thickened, 35 to 40 minutes. Serve over cooked rice, spooning the liquid from the dutch oven on top, and garnish with sesame seeds and chopped cilantro.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes. Add a tablespoon of water to the bowl or dish to help retain moisture. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
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Hmmmm – my meat never got to the point where I could shred it with forks. I had to cut it up with a knife. Did I cook it too long? Too little? Was not tender at all. 😔
4 possible error checks come to mind
1) not long enough.
2)too high a temp. The key to the falling off the bone result is “low and slow.”
3)no lid/no liquid. This method is gonna require some moisture.
4) you used a cut without enough fat in it. Those want a marinade, then cooked with a buttered sear and off the flame fast.
If it tasted good, you didn’t fail, you learned.
Hey Chris! I’m so sorry this didn’t work out, there’s a few things that could have happened here. Did you use a slow cooker or the oven method?
Made this for my 3 sons snd their families. I doubled the recipe and it was a big hit. We have some very picky eaters but they all loved it.
This was a hit for my family.. my husband rated it “fantastic” and even my 3 year old boy loved it. I made it in the crock pot and then dipped tortilla shells in the juice to fry in some olive oil, and made barria style tacos. We had the carrots on the side and small salad. Was just as good as a restaurant or better!!
Do you have instructions for an instapot?