Asian Beef/Buffalo Roast

An easy, incredible-tasting treat for you and your family to enjoy.


4 lbs grass fed beef or buffalo chuck roast or arm roast
3 slices ginger (mashed)
2 medium white onions cut into bite size pieces
5 cloves garlic minced
2 c grass fed beef/buffalo stock
⅓ c cooking wine or dry sherry
2 Tbsp. soy sauce
1 Tbsp. teriyaki
1 Tbsp. oyster sauce
2 tsp honey
5 medium carrots chopped
3 celery stalks chopped
3 sweet potatoes peeled and cut into bite size pieces (optional)
3 scallions (cut into 2-inch lengths)
1½ Tbsp. cornstarch (dissolved into ¼ cup water)


1. Pull the roast out of the refrigerator to reach room temperature one hour before cooking.
2. Add the ginger, white onions, garlic, beef stock, cooking wine, soy sauce, teriyaki, oyster sauce, sweet potatoes, and honey to the slow cooker.
3. Place the roast into the slow cooker into the juice and flip. Cook on low for six to seven hours.
4. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about two to three minutes). Serve!


Submitted by Sandra Slanker