Weekly Winner: Chinese BBQ + Old Lady Fruit = One Delicious Pot Roast

This dish is nothing short of amazing.  Four ingredients and one slow cooker.  That is all you need for one seriously delectable piece of meat (I don’t count water or oil as ingredients).  There is some magic chemistry that happens with two of the four ingredients – hoisin sauce and prunes. Yes, I said it.  Old lady fruit.  Get over it… they’re delicious. They break down and become a bit jammy in the spicy hoisin sauce creating pure fabulousness. Combine that with a good slab of meat (I always use a blade roast for pot roast) and you’re guaranteed a good time.

There is nothing I love more than coming home after being out all day, knowing that dinner is just bubbling away, working its tasty magic all on its own. All I had to do is whip up some mashed potatoes and throw some veggies on a sheet pan to roast.  Personally I think the mashed potatoes are non-negotiable.  You need them to cuddling up with the additional sauce, but feel free to serve your favorite “sauce holding” side dish.

Sadly, I cannot give credit where credit is due because I cannot find where this little gem of a recipe came from.  But it’s here now, so you have no excuse not to make it.

Slow-Cooked Hoisin Pot Roast

Serves 8-10


1 medium onion, cut into 1-in pieces.

1 4-lb beef blade roast (or chuck roast)

1 Tbsp canola oil

1 cup water

1 cup hoisin sauce

6 pitted prunes, halved


Place onion in a 5-quart slow cooker.  Cut roast in half.

In a heavy skilled, heat oil over medium high heat; and brown the roast on all sides.  Transfer meat to slow cooker.

Combine water and hoisin sauce; pour over meat.  Cook, covered, on low until meat is tender, 8-10 hours.

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