Crock-Pot Mongolian Beef

Crock-Pot Mongolian Beef

Ingredients

Serves 8

2 lbs / 900 gr chuck roast or pot roast

2 tablespoons vegetable oil (I used olive oil)

½ cup soy sauce (or coconut aminos)

½ cup brown sugar (I used coconut sugar)

¼ cup water

3 garlic cloves, minced

1 tablespoon freshly grated ginger

3 tablespoons cornstarch (or arrowroot powder)

2 scallions (green part only), minced

Directions

Lightly grease the insert of your slow cooker.

In a bowl combine oil, soy sauce, sugar, water, garlic, and ginger.

Place beef in the slow cooker and pour sauce over it.

Cook on low for 8 hours or on high for 4 to 5 hours.

When done, transfer the meat to a cutting board and shred (remove any excess fat, if necessary.) Cover the meat to keep it hot.

In a small saucepan whisk cornstarch with 4 tablespoon of water, add about ¾ cup of the liquid from the slow cooker. Heat over medium heat whisking constantly until thickened (it should almost reach the consistency of pudding.)

Add thickened sauce to slow cooker and whisk well with the remaining sauce. Cook on high without the lid for about 20 minutes, until it starts to thicken.

Return meat to the slow cooker and stir to combine.

Serve beef sprinkled with chopped scallions.