Although we often associate the slow cooker with cold winter days,
there are times, even in summer,
when it's nice to have a nice hot meal ready without a lot of
last minute preparation.
We really enjoyed this slow cooker beef and I hope you do too.
- 1 - 3-5 pound boneless roast beef (round roast or chuck) I used a sirloin tip that had been in the freezer a bit too long.
- 1 large onion halved and then sliced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon Worcestershire sauce
- 1- 2 tablespoons honey
- 4 large cloves garlic coarsely chopped
- 1/2 tsp tabasco sauce or hot red pepper flakes
- 2 cups whole, small white mushrooms
- 1 -2 tablespoons cornstarch
- Place sliced onions in a layer at the bottom of the slow cooker.
- Place beef on top of the onions.
- Mix remaining ingredients (except mushrooms and cornstarch) in a large measuring cup and mix well.
- Pour over roast beef and top with the raw mushrooms.
- Cook on low heat for 6-8 hours or on high heat for about 4 hours or until roast can be flaked with a fork.
- When beef is done, remove to a platter and shred with a fork.
- Remove onions and mushrooms to another dish with a slotted spoon.
- Pour liquid into a pot.
- in a small bowl, add 1 - 2 tablespoons cornstarch to 1/4 cup cold water and mix until blended
- Stir cornstarch slurry into meat liquid and cooks, stirring, over medium heat until it thickens.
- Place beef on platter, arrange mushrooms and onions over meat and drizzle with gravy.
- Serve with mashed potatoes, pasta or split burger buns. Pass remaining gravy.