Today was the craziest day ever! Like I had to be in 3 places at once from 2pm-6pm today. I knew it was a crock pot meal kind of day, but to be honest I hate crock pot meals. I swear they are always soupy things you pour over rice or meat with a weird texture. But, I found this recipe in a food network magazine and tore it out to use for just such a day as this. It seemed different than the typical crock pot stuff, so I thought I would give it a whirl. So, after our crazy day we showed up at home finally sometime about 7 and dinner was ready! My husband and I both enjoyed it and we fed it to a neighbor who showed up and hadn’t had dinner. He said it was “dynamite!” Hurrah for a new crock pot meal to get me through soccer season and bonus, it is claimed to be a low-calorie dinner.
CHINESE BARBECUE BEEF
- 1/4 C hoisin sauce
- 1/4 C honey
- 3 Tbsp katchup
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp Asian chili sauce
- 2 lb boneless beef chuck roast, halved lengthwise
- 2 tsp Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 4 carrots, cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 1/2-inch pieces
- Cooked white rice, for serving
- Sliced scallion, for topping
- Whisk 1/2 C water, the hoisin sauce, honey, ketchup, soy sauce, Asian chili sauce in a medium bowl. Season the beef all over with Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in slow cooker. Add the beef and top with hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender (7 1/2 hours).
- Shred the beef with two forks and stir into sauce. Serve over rice and top with scallions.