Beef With Asian Mushroom Sauce (Crock Pot)
"Serve with steamed rice and steamed broccoli. (cooking time changed from original posting)"
photo by Susiecat too
- Ready In:
- 6hrs 20mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 6 2⁄3 ounces sliced mushrooms
- 6 2⁄3 lbs beef tip roast
- 1⁄2 cup hoisin sauce
- 3 1⁄3 garlic cloves, minced
- 7⁄8 teaspoon salt
- 1⁄2 cup beef broth
- 1 2⁄3 tablespoons cornstarch
- 5 tablespoons water
- 10 tablespoons scallions, sliced
directions
- Put the mushrooms in your slow cooker and place the beef on top.
- Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
- Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
- Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
- Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
- Slice the beef and serve it with the sauce, topped with the scallions.
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Reviews
-
We like mushrooms so we doubled it to 8oz. Also, 4lbs of beef is too much for our family of 5. I think 2lbs is more than enough. -
This smelled great and came out so tender and juicy! I made with a 2 1/2 lb roast but left the sauce amounts the same and served with basmati rice. I only used 1/2 the amount of mushrooms for DH since he doesn't like them. Made for PRMR. -
This smelled wonderful baking in the oven and tasted even better! I used #379686 for the hoisin sauce. We are low salt because of DH therefor it was quite salty for us. I guess I need to buy low salt soy from now on. I loved the way the mushrooms on the bottom soaked up the flavors. I will make it again using the low salt soy hoisin and substitute water for the beef broth. I served it over rice. Thanks. -
Mmmmmmmmm, this came out moist, tender and full of flavor made as directed. Used small whole cremini mushrooms here and served it with garlic rice and broccoli as suggested for a simple and delicious and easy dinner. -
This got a 5-star unanimous rating from the entire extended family, all of whom gobbled it down tonight for a football dinner gathering. I added about a teaspoon of fresh grated ginger root to the sauce too, just because I love it so much. Also, I made this in a covered pot in my oven -- I started at about 375 F for an hour and a half, then turned it down to 325 for another two hours or so. I made the sauce from the pan drippings on the stovetop. Delicious! Thanks, mikekey!
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Tweaks
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This smelled wonderful baking in the oven and tasted even better! I used #379686 for the hoisin sauce. We are low salt because of DH therefor it was quite salty for us. I guess I need to buy low salt soy from now on. I loved the way the mushrooms on the bottom soaked up the flavors. I will make it again using the low salt soy hoisin and substitute water for the beef broth. I served it over rice. Thanks.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
