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For a juicy, one pot dish, try our Asian beef pot roast recipe. Made from Aussie beef blade roast, this may become your go-to dish.

  • Serves6
  • Cook time3 hour 5 minutes
  • Prep time15 minutes
Asian beef roast pot


  • 1.5kg Coles Australian Beef Blade Roast
  • 1 tbs peanut oil
  • 1 red onion, finely chopped
  • 1 tsp Chinese five spice
  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 2 cups (500ml) beef stock
  • ¼ cup (60ml) dry sherry
  • 2 tbs salt-reduced soy sauce
  • 2 strips orange rind
  • 1 long red chilli, sliced
  • 400g Swiss brown mushrooms
  • 1 bunch buk choy
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Season the beef. Heat half the oil in a large heavy-based casserole dish over medium-high heat. Cook beef for 5-7 mins or until browned all over. Transfer to a plate.

  2. Step 2

    Heat the remaining oil in the dish over medium heat. Add the onion and cook for 3 mins. Add the Chinese five spice, garlic and ginger. Cook for 1 min or until fragrant. Add the stock, sherry, soy sauce, orange rind and chilli. Bring to the boil. Return beef to the pan. Cover tightly and cook, turning beef twice during cooking, for 2 hours.

  3. Step 3

    Add the mushrooms and cook for a further hour, adding the buk choy in the last 10 mins of cooking time. Transfer the meat to a plate. Use two forks to shred the meat. Return meat to the dish and stir to combine. Divide the beef and mushroom mixture among serving bowls. Sprinkle with coriander leaves to serve.

Our Asian-Style Beef Pot Roast recipe is a one-pot wonder. It takes just 5 minutes to prepare and you can relax while your stove does the rest. The result is succulent, melt-in-the-mouth beef with sweet and spicy Asian-inspired flavours, served with steamed pak choy and rice. This dish serves 6, so it's ideal for a Sunday lunch with the family, or when friends come by for a relaxed meal. Pot-roasting is a convenient way to cook meat or poulty with vegetables because its all done in the one pot saving effort and washing up, which gets the tick of approval from us! You might like to try our Classic Pot-Roasted Chicken recipe. It's loaded with veggies making it an easy dinner. Served with chopped tarragon and mashed potatoes, it's a hearty roast recipe you can’t go wrong with.