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Five-Spice Chuck Roast

3.48 from 73 votes
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Protein: Beef
Cut: Chuck Roast, Shoulder Roast
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 people

Ingredients

  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 Tbsp Chinese 5-spice blend
  • tsp kosher salt
  • 1 tsp ground black pepper
  • 2 Tbsp avocado oil
  • ½ c mirin
  • c tamari
  • ½ c beef stock
  • 3 T grated fresh ginger
  • 6 cloves garlic roughly chopped
  • 3.5 oz shiitake mushrooms quartered
  • 8 oz baby bella mushrooms quartered
  • 1 ea red pepper 1” diced
  • 1 ea yellow onion 1” diced
  • 1 small head bok choy chopped into 1” pieces
  • 3 ea carrot 1” thick bias cut
  • 1 c sugar snap peas halved

Instructions

  • Combine Chinese 5-spice, kosher salt and black pepper.
  • Rub chuck roast all over with spice mix.
  • Sear chuck roast in hot sauté pan with avocado oil, 2 minutes on each side.
  • Place carrots in bottom of slow-cooker.
  • Remove chuck roast from pan and place on top of carrots.
  • Deglaze pan with mirin, tamari and beef stock.
  • Add fresh ginger and garlic to pan, simmer for 3 minutes.
  • Add onions, mushrooms, bok choy and red peppers to slow-cooker.
  • Pour liquid from pan on top of vegetables.
  • Cover and cook for 5-6 hours on high setting or 10-12 hours on low setting.
  • 15 minutes before serving, add sugar snap peas.
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