Boneless Chuck Roast Slow Cooker Recipe | Chinese Traditional Brisket (2024)

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Boneless Chuck Roast Slow Cooker

Traditionaland Flavorful Chinese Traditional Brisket Made Easy

Boneless chuck roast slow cooker recipe is a comforting slowcooking meal. The complex flavor isgreat for pairing any kind of side dishes of your choice. People think that you spend a full day makingthis dish. Nobody knows that it is allthe work from your slow cooker.

Total Time: 8 Hours 25-30 Minutes
Prep Time: 10 Minutes
Active Cook Time: 15-20 Minutes
Inactive Cook Time: 8 Hours
Serving: 6-8

This Chinese traditional brisket recipe reminds me of 2 peoplein my life. One is my father and the other is myfather-in-law.

My father is the “King of Brisket”. He loves beef so muchthat he would eat any part of the beef. Well, don’t get me going…..Itsounds crazy. I know.

But when we were young, he literally took us to almost everyHong Kongrestaurant, small orbig, specializing in cooking brisket to try out their own renowned Chinesebrisket. In my memory, he always loved the one with very simple flavorthat the spices do not overpower the natural taste of the brisket.

CHEF NOTES

The cut of meat used in the authentic Chinese version has plentyof fat and tendon. But in North America,brisket tends to be very expensive. Thenext alternative you can use is chuck roast.That’s what I picked.

With that said, pick the meat with the marble grain which ismore flavorful and tender. But beware that there is definitely more fatin the meat.

Traditionally, this boneless chuck roast slow cooker recipe usesDaikon radish. But it is difficult to find in any regular grocerystores. Even if it is available in your closest Chinese store or Asianmarket, it is very seasonal. Therefore, the best alternative is regularradishes.

Warning: If you had never cooked radishes of anykind before, you will smell something different in the house once thevegetables get heated up. You may wonder if there is any problem in yourseptic. But it is not. The smell is from the radishes. Whenthe brisket is cooked, the smell will eventually change to the aroma that youstart to fall in love with.

After cooking for 4 hours in the slow cooker, the radishes losetheir vibrant red color. But it absorbs all the yummy flavor from thebeef and the broth. Besides, it gives another layer of deep dark color tothe meat. I remember the first time myfather-in-law tried the cooked radishes. Man….didn’t he go nuts for thisroot vegetables. Not only he didn’t get enough of it, but also he ravedabout it for days. You can imagine howgood it is.

This is a great one dish recipe if you know that there are visitorscoming. It is low maintenance and can serve a big crowd with a lot ofrice on the side. Spaghetti is another great alternative of the Thai ricenoodles.

If you like it hot and spicy, put in 1-2 pieces of small driedchili pepper together with other seasonings in the slow cooker.

You can even replace the Chinese 5 spice powder with curry powder.

PurelyChinese Traditional Brisket

If you want to skip the radishes and noodles, please feel freeto do so. It is very versatile. That's the beauty of thisboneless chuck roast slow cookerrecipe.

Of course, you can pair it with otherside dishes.Just pay attention to the total active cook time of the side dish(s) andprepare it or them before dinner.

Hope you will enjoy this Chinese traditionalbrisket recipe as much as my father and late father-in-law.

BonelessChuck Roast Slow Cooker Recipe and Directions

Ingredients
2.5–3 lbs (1.1-1.3kg) Beef Boneless Chuck Pot Roast
24oz (680g) Radish (trim both ends and discard)
4 Scallions (optional; chopped for garnish)
1 Bag (16oz / 454g) Thai rice noodles straight cut (I use the brand “Taste of Thai” which is available in almost every grocery stores in the United States)

Seasonings
1 teaspoon Chinese 5 Spice Powder (McCormick is good. If you can get one from a Chinese store, it is even better, but not a must.)
1 Star Anise (optional; this is a very traditional ingredients in many Chinese dishes. But if you don't have it, it is ok to skip it.)
8 Whole Black Pepper Corns
3 Cup (21oz / 605g) Boiling Water
¼ Cup (1.7oz / 50g) Superior Lite Soy Sauce
1 teaspoon Superior Dark Soy Sauce (Refer to Hong Kong Stir-Fry Beef Spaghetti for the details about soy sauces)
½ teaspoon Sugar
1 tablespoon Light Cooking or Canola Oil
1 teaspoon Salt

Directions

Put the brisket in the middle of the slow cooker.
Surround the meat with radishes.
Add Chinese 5 Spice, pepper corns, boiling water, soy sauces andsugar into the crock pot.
Cook 8 hours in slow cooker at low heat.
Hold the salt before serving.
About 30 minutes before serving, bring a pot of water to a boil.
Put noodles in a big heat resistant bowl with salt.
Pour the boiling water into the bowl with noodles and add oil.
Stir the noodles for a minute and put it aside for 10 minutes.
(Refer toThai ChickenNoodlesfor the hits, tipsand techniques of preparing the Thai rice noodles)
While waiting for the noodles, take out 1 to 1 ½ cups (7-11oz /202-302g) of broth from the slow cooker and transfer to a big soup pot or Dutchoven. (Use fat separator if needed) Bring it to a boil.
Drain noodles and immediately transfer to the boiling broth.
Stir regularly until the broth is all absorbed by the noodles.
Add scallion for garnish and serve immediately.