Chinese Barbecue Beef

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.


  • 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


  1. 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).
  2. Shred the beef with two forks and stir into sauce.  Serve over rice and top with scallions.

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