Beef With Asian Mushroom Sauce (Crock Pot)

Mikekey's Note:

Serve with steamed rice and steamed broccoli. (cooking time changed from original posting)

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 4 ounces sliced mushrooms
• 4 lbs beef tip roast
• ¼ cup hoisin sauce
• 2 garlic cloves , minced
• ½ teaspoon salt
• ¼ cup beef broth
• 1 tablespoon cornstarch
• 3 tablespoons water
• 6 tablespoons scallions , sliced

Directions:

1. Put the mushrooms in your slow cooker and place the beef on top.
2. Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
3. Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
4. Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
5. Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
6. Slice the beef and serve it with the sauce, topped with the scallions.

Reviews

[Paka]

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.

[Annacia]

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.

[Susiecat too]

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!