Asian Chuck Pot Roast With Veggies and Udon Noodle

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“An Asian inspired meal using Thai sweet chili sauce which is sweet and has slight heat. If you want it hot add a couple thai chilies to the crock pot. Lemongrass, ginger, garlic to kick up the flavor. Sichuan pepper has slight lemony overtones and creates a tingly numbness in the mouth.”

Ingredients Nutrition


  1. Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
  2. In a hot pan brown the meat in oil until well seared on all side.
  3. Combine Sauce ingredients except for water in a blender, blend till smooth.
  4. Place sauce in crock pot stir in water. Place browned meat into liquid.
  5. Add optional thai chili`s if desiring extra heat.
  6. Place lid on and cook for about 4-6 hours in crock-pot on high.
  7. Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
  8. Add the carrots, peppers, mushrooms, and broccoli.
  9. Cover and cook another 5-15 minutes until desired texture of veggies is reached.
  10. Toss in fresh udon noodle mixing in to heat and combine with veggies.
  11. Place noddle mixture on a platter and top with meat.
  12. Garnish with green onions, cilantro, and or basil, and serve.
  13. Optional:
  14. Shred beef while the veggies cook and stir into the noodle mixture.

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