My friend Sara gave me this recipe after she made it for me a few weekends ago. It was a wonderful variation on your typical beef roast. I really enjoyed the sauce/gravy. It has a tangy, almost sort of Asian flair with the hoisin sauce. I especially liked it with the shiitake mushrooms and would even add more next time. It is a filling and comforting dish especially with some sour cream mashed potatoes on the side. Can you tell I liked the sauce? I have enough of it on my plate! : )Ingredients:
4 ounces fresh shiitake mushrooms, sliced
4 pound beef boneless rump or tip roast, trimmed of fat
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
1/4 cup water
2 T. cornstarch
2 medium green onions, sliced
Place mushrooms in slow cooker. Top with beef. Spread hoisin sauce over beef, sprinkle with garlic and salt.
Cover and cook on low heat setting, 8-10 hours, or until beef is tender.
About 10 minutes before serving, remove from cooker, place on serving platter and over to keep warm. Mix water and cornstarch in 4 cup measuring cup, or medium microwavable bowl, until smooth. Pour juices from cooker into cornstarch mixture. Mix well. Microwave uncovered on high, 2-3 minutes, stirring halfway through cooking, until mixture boils and thickens slightly.
Cut roast in slices, spoon sauce over beef slices. Sprinkle with green onions.
***Recipe from Betty Crocker "More Slower Cooker Recipes"