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Braised Ginger Hoisin Pot Roast

4-lbs boneless cross rib or blade pot roast
1/2-tsp pepper
2-tbsp vegetable oil
1-onion, chopped
5-cloves garlic, minced
1-tbsp minced gingerroot (or 1-tsp ground ginger)
1/2-cup hoisin sauce
1/2-cup beef stock
1/4-cup packed brown sugar
1/4-cup low sodium soy sauce
2-tbsp all purpose flour

Sprinkle beef with pepper
In a large shallow Dutch oven, heat oil over medium-high heat
Brown beef on all sides
Transfer to slow cooker
Drain fat from pot and add onion, garlic, and ginger to pot
Fry over medium heat, stirring occasionally until onion is softened, about 2 minutes
Add the hoisin sauce, beef stock, brown sugar, soy sauce and 1/4-cup water
Stir & scrape up the brown bits; pour over beef
Cover and cook on low for 8-10 hours or until meat is tender
Transfer meat to cutting board and tent with aluminum foil
Let rest for 10 minutes before slicing across the grain
Cover and keep warm
Meanwhile, skim the fat from the liquid in the slow cooker
Whisk flour with 1/4-cup water
Whisk into slow cooker
Cover and cook on high, stirring once, for 15 minutes or until thickened
Serve with beef