Kun Koyi Pot Roast
Slow-cooked Kun Koyi Pot Roast features tender beef in a savory marinade of soy, sesame, and garlic, perfect for hearty family dinners or special occasions.
Ingredients
Instructions
- Toast sesame seeds in a small skillet over low heat, shaking the pan often, just until golden brown.
- Combine toasted seeds with water, soy sauce, molasses, vinegar, sliced green onions, garlic powder, and cayenne in a 2-cup measure.
- Trim excess fat from the beef; place in a large glass bowl; pour marinade over; cover and refrigerate overnight, turning the meat several times to evenly season.
- When ready to cook, remove the beef from the marinade and pat dry with paper towels.
- Brown the pot roast in a large skillet over medium-high heat.
- Place the browned meat in a slow cooker; pour the marinade over it; cover.
- Cook on low (190-200°F) for 10 hours or on high (290-300°F) for 6 hours, until the beef is tender when pierced with a fork.
- Remove the beef to a heated platter to keep warm.
- Turn the slow cooker heat to high; combine cornstarch with 1/4 cup cold water in a cup; stir into the liquid in the slow cooker until well blended.
- Cover and simmer for 15 minutes to thicken the gravy.
- Carve the meat into 1/4 inch slices and serve with the gravy.
Tips & Substitutions
For enhanced flavor, consider adding fresh ginger or a splash of orange juice to the marinade. If you're out of soy sauce, tamari or coconut aminos can be good substitutes for a gluten-free option. Ensure to brown the meat well for extra depth in flavor. For a spicy kick, increase the cayenne pepper to your taste.
Serving Suggestions
Slice the pot roast and serve it over steamed rice or mashed potatoes to soak up the rich gravy. Pair with roasted vegetables or a fresh salad for a complete meal. For a unique twist, serve alongside a side of Tasty Cabbage Pickle for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of broth or water to prevent drying out. The flavors often improve after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Kun Koyi Pot Roast contains roughly 141 calories, with 9g protein, 18g carbohydrates, and 4g fat. It is a good source of protein (18% of the Daily Value), iron (14% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1047mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while a boneless shoulder or chuck roast is ideal for pot roasting, you can also use brisket or round roast. Just be aware that cooking times may vary slightly based on the cut's tenderness.
Is it necessary to marinate the meat overnight?
Marinating overnight is recommended for optimal flavor infusion, but if you're short on time, even a few hours can improve the taste. Just ensure to coat the meat thoroughly.
Can I make this recipe in the oven instead of a slow cooker?
Absolutely! After browning the meat, place it in a Dutch oven with the marinade and cover. Cook in a preheated oven at 300°F for about 3-4 hours, or until the meat is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).