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Nutrition Facts
Serving Size 1 (351g) Recipe makes 6 servings
Calories 644
Calories from Fat 363		(56%)
Amount Per Serving		%DV
	Total Fat 40.4g	62%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 17.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 196mg		65%
Sodium 564mg		23%
Potassium 1067mg		30%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.7g	2%
	Sugars 3.4g
Protein 59.6g		119%
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By: kiwidutch

Beef With Asian Mushroom Sauce (Crock Pot)

Recipe #234871 | 6½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mikekey
Jun 14, 2007

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

SERVES 6 (change servings and units)

Ingredients

4 ounces sliced mushrooms
4 lbs beef tip roast
1/4 cup hoisin sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 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.

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Featured Reviews for This Recipe

From: Susiecat too

On Nov 1, 2008

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!

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From: I'mPat

On Jul 27, 2007

Opinions varied from okay to very good but overall well received by all. Simplicity to put together and so easy to do. I used a 1.25k (3lb) topside roast (no fat) and cooked for 7.5 hours on automatic (low) and could possibly have done with 6.5 as it was a little on the dry side but still tender. To thicken the sauce I had to transfer it to a pot and do on the stove top as it just was not happening in the crockpot. Thank you mikekey for a recipe we will give another try but adjusting the cooking times. UPDATE - upgraded to 4 stars as the left overs went down so well in roast beef sandwiches - yummy.

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