Slow Cooker Sweet & Sour Sriracha Pot Roast

This recipe was a nice change from the usual roast beef with gravy. The sauce provides an Asian flavour and adds a spicy kick. I paired it with roasted broccoli and roasted sweet potatoes tossed in 2 tbsp coconut oil, freshly squeezed lime juice, sea salt and black pepper. The potatoes received the following reaction: "Ohhhhh these potatoes are gooood!" Here is the recipe for the sweet potatoes from Whole Foods Market recipes.

Serves 6


1kg pot roast
1 heirloom tomato, roughly chopped
1 red bell pepper, roughly chopped
1/2 red onion, roughly chopped
2 garlic cloves
1 tsp fresh ginger
2 tbsp brown sugar
2 tbsp low sodium soy sauce
2 tbsp lime juice
2 tsp Sriracha sauce
Black pepper, to taste


Place pot roast in slow cooker. Place all other ingredients in a food processor and puree to make a lightly chunky sauce. Transfer sauce to a medium saucepan and bring to a boil to thicken. Pour sauce on top of pot roast and cook on low for 7 to 8 hours. Slice beef or shred with forks to serve.


Calories 229
Fat 8.9g
Saturated fat 3.9g
Carbohydrates 17.4g
Fibre 2.9g
Sugars 6.7g
Protein 20.4g
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