Ginger Beef Roast - Crock Pot |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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I have no idea where this recipe came from, since I've been using it for years. My picky husband won't eat it, so I only make it a few times a year when I cook at my parents. Browning the meat adds flavor and helps seal in the juices, but if you're short on time, you can skip the browning step. I serve this dish with steamed sugar snap peas and rice. (Stir fry sauce can usually be found in the International:asian section of the grocery store.) Ingredients:
3 lbs boneless beef roast |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup stir-fry sauce |
2 tablespoons ketchup |
2 tablespoons rice vinegar |
2 teaspoons gingerroot, grated (or 1 tsp ground ginger) |
1 (1 lb) bag frozen peppers and onions, thawed |
Directions:
1. Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
2. Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
3. Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
4. Cover and cook on Low heat setting 8-9 hours.
5. Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.
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