Modified from Pillsbury's Best Slow Cooker Meals
***Needs a Crock Pot***
3 1/2 oz mushrooms, sliced (it says shiitake, I certainly can't get those...at least not a price I'm willing to pay...yes, I'm cheap)
1 (4 lb) boneless beef roast, trimmed of fat
1/4 cup hoisin sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 cup water
2 tbsp cornstarch
2 tbsp green onions (or just skip this if you want)
Place mushrooms in crock pot. Top with roast. Spread beef with hoisin sauce, sprinkle with garlic and salt. Cover, cook on Low setting for 8-10 hours. About 10 minutes before serving, remove roast. Blend water and cornstarch in microwave safe container until smooth. Pour juices from slow cooker into cornstarch mixture, mix well. Microwave on high for 2-3 minutes or until the mixture boils and thickens slightly. Stir once during cooking. Slice roast and serve with sauce over it.
Serves 5.
The leftovers can then make (the original recipes actually tells you to take out the amounts you will need for these leftover recipes first):
Beef and Broccoli over Rice
2 cups uncooked instant rice
2 1/4 cups water
2 cups leftover cooked Beef Roast with 1/2 cup mushroom sauce
1/4 cup soy sauce
1/4 tsp ginger
1 (14 oz) pkg frozen broccoli
Cook rice in 2 cups of rice as directed by package. In large skillet, combine beef with sauce, remaining water, soy sauce and ginger. Mix well. cook over medium high until the mixture boils. Stir in frozen broccoli. Cover and cook for 5-6 minutes or until broccoli is tender, stirring once. Serve over rice.
Serves 4.
Beef and Asparagus over Noodles
***I didn't make this one...hate asparagus, but I made the other....it was excellent:)***
6 oz (3 cups) uncooked medium egg noodles
2 cups cut (1 1/2 in) fresh asparagus spears
1/2 cup water
2 cups leftover beef roast with 1 cup mushroom sauce
1 1/2 tsp Worcestershire sauce
1/8 tsp pepper
1 (8 oz) container (about 1 cup) sour cream
Cook noodles according to directions. Drain. Meanwhile, in a large skillet, combine asparagus and water. Bring to a boil over high heat. Reduce heat to medium; cover and cook 3-4 minutes or until crisp tender. Add beef roast strips with sauce, Worcestershire sauce and pepper. Mix well. Cover; cook 3-4 minutes or until thoroughly heated. Stir in sour cream. Cover, cook 3-4 minutes and or until thoroughly heated, stirring frequently. Serve over noodles.
Services 4.