pot roast with shiitake mushroom gravy
Asian style pot roast that is truly yummy. Can serve it Po Boy style also
yield
4 -6
prep time
10 Min
cook time
10 Hr
method
Slow Cooker Crock Pot
Ingredients For pot roast with shiitake mushroom gravy
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1 pkg1/2 oz dried shiitake mushrooms
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1 cboiling water
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1 Tbspvegetable oil
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13 lb beef chuck roast
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4shallots chopped
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6 clovegarlic minced
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1 Tbspgrated ginger
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1 tspsalt
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1/2 tspwhite pepper
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8 ozfresh shiitake mushrooms stemmed and sliced
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1/3 cshaoxing wine
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1 1/4 cbeef broth
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1 Tbspbetter than beef bouillon
- GRAVY
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1/2 csoy sauce
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2 Tbspeach hoisin sauce and oyster sauce
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1red chili seeded and sliced
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3 Tbspcornstarch
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4 Tbspwater
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rice noodles, egg noodles, rice or mashed potatoes for serving
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chopped scallions for garnish
How To Make pot roast with shiitake mushroom gravy
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1Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside
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2Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
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3Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
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4Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
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5Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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