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Categories:
white mushrooms chicken broth soy sauce fresh ginger garlic round roast salt canola oil cornstarch rice vinegar scallions
Viewed: 54 - Published at: 3 years agoIngredients
- 10 ounce white mushrooms, sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons chopped fresh ginger
- 6 cloves garlic, halved
- 1 2-lb. eye of round roast, trimmed of excess fat
- Salt and pepper
- 2 tablespoons canola oil
- 3 tablespoons cornstarch
- 2 tablespoons rice vinegar
- Scallions, thinly sliced, optional
Method
- Combine mushrooms, broth, soy sauce, ginger and garlic in slow cooker. Pat roast dry and sprinkle with salt and pepper.
- Warm oil in a large skillet over medium-high heat. Brown beef on all sides, about 8 minutes total. Transfer to slow cooker; turn to coat with soy sauce mixture. Cover and cook on low until tender, 6 to 8 hours.
- Transfer roast to cutting board, tent with foil and let rest for 15 minutes. Whisk cornstarch and 1/2 cup liquid from slow cooker and return to cooker, whisking until sauce thickens, 1 to 2 minutes. Whisk in vinegar. If sauce is too thick, whisk in 1 or 2 additional Tbsp. of broth. Slice meat. Serve with sauce, topped with scallions, if desired.
