Slow Cooker Asian Style Shredded Beef with Fresh Vegetables
Hmmmmm.......let's think about leftovers shall we? What would YOU do IF there were any leftovers of this tasty dish! I'll be sharing my ideas in a cookbook really soon!
- 1 - 3 pound boneless chuck roast
- 1 large Vidalia onion, sliced thin
- 3 cloves garlic, sliced thin
- 1 T vegetable or sesame oil
- For sauce:
- 1 cup hoisin sauce
- 3 T soy sauce, regular or low sodium
- 1 T Worcestershire sauce
- Pinch black pepper, or more if you like it spicier
- 1 T flour or cornstarch
- Ingredients to finish - fresh vegetables:
- Prep these vegetables the night before, when you come home, you will be doing the happy dance, trust me!
- 1/2 pound pea pods, cut diagonally into ½ inch pieces or 1/2 pound fresh green beans cut in one inch pieces
- 1 large red bell pepper or green pepper, cut in thin strips
- I highly recommend adding some optional vegetables and using up whatever you may have on hand, like celery, carrots, cabbage, broccoli, cauliflower, zucchini etc.
- Other optional vegetables - thinly sliced mushrooms, thinly sliced baby bok choy (I love this stuff!), shredded carrots, thinly sliced celery, thinly sliced cabbage, bite sized pieces of zucchini, broccoli or cauliflower
- I use this 3 step approach because it suits my schedule. Step #1 Night before, Step #2 In the morning and Step #3 When You Get Home, but this is not set in stone, adjust the timing as your schedule permits!
- Step # 1 Night before: - Prep all vegetables and make sauce. Package onions and garlic in one container, all finishing vegetables in another container. Refrigerate. Prep these vegetables the night before, and I guarantee that when you come home, you will be doing the happy dance!
- Step # 2 In the morning: - Heat vegetable oil in large frying pan over medium high heat. Pat roast dry with paper towels, sprinkle LIGHTLY with salt and pepper. (there is already a lot of salt in the sauce!) Brown well on both sides, until a nice crust is formed. Be patient, don’t place the roast in the pan before it is hot, and don’t flip the roast until it is nicely browned. THIS IS SO HARD, I know! Spray crockpot with nonstick cooking spray. (you will be smiling later at cleanup time!) Place sliced onions and garlic on bottom of crockpot. Place BROWNED roast on top of onions. Stir sauce well, pour over beef. Cover and cook on low for 8-10 hours, until beef shreds easily with a fork. Note: Crockpot times may vary due to different wattages.
- Step # 3 When you get home: - Turn crockpot up to high, remove roast when it is fork tender. If it's not, cook on high 30 minutes longer. After removing beef roast add finishing vegetables. Stir well add a bit of water if necessary to insure that vegetables are covered with sauce, place lid back on crockpot. Shred beef, removing fat. Add beef back to crockpot and cook until beef is hot and vegetables are cooked to your desired tenderness. Some like em crispy and some like em fully cooked! In a pinch you can throw in a bag of frozen veggies.
- Serve over white or brown rice, which can be cooked while you are waiting for the veggies to get done!
This delicious dish is great for a school night, but would also be handy on Sunday's when you are away from the house most of the day and want to come home to a delicious Sunday dinner!
If you are looking for a traditional pot roast recipe, try my Sunday Supper Beef Chuck Pot Roast with leftover ideas for Monday!
This programable slow cooker may be just the thing you need in case you get stuck in traffic and get home late!!