pot roast with shiitake mushroom gravy

Name: Pot Roast with Shiitake Mushroom Gravy
Prep time: 10 min
Cook time: 10 h
Yield: 4
Cuisine: Asian
Ingredients: 1 package(s) 1/2 oz dried shiitake mushrooms; 1 cup(s) boiling water; 1 tablespoon(s) vegetable oil; 1 3 lb beef chuck roast; 4 shallots chopped; 6 clove(s) garlic minced; 1 tablespoon(s) grated ginger; 1 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; 8 ounce(s) fresh shiitake mushrooms stemmed and sliced; 1/3 cup(s) shaoxing wine; 1 1/4 cup(s) beef broth; 1 tablespoon(s) better than beef bouillon; ## GRAVY; 1/2 cup(s) soy sauce; 2 tablespoon(s) each hoisin sauce and oyster sauce; 1 red chili seeded and sliced; 3 tablespoon(s) cornstarch; 4 tablespoon(s) water; rice noodles, egg noodles, rice or mashed potatoes for serving; chopped scallions for garnish

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Oct 16, 2020

Asian style pot roast that is truly yummy. Can serve it Po Boy style also

Rate

prep time 10 Min

cook time 10 Hr

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

1 package 1/2 oz dried shiitake mushrooms
1 cup boiling water
1 tablespoon vegetable oil
1 3 lb beef chuck roast
4 shallots chopped
6 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon white pepper
8 ounces fresh shiitake mushrooms stemmed and sliced
1/3 cup shaoxing wine
1 1/4 cups beef broth
1 tablespoon better than beef bouillon
GRAVY
1/2 cup soy sauce
2 tablespoons each hoisin sauce and oyster sauce
1 red chili seeded and sliced
3 tablespoons cornstarch
4 tablespoons water
rice noodles, egg noodles, rice or mashed potatoes for serving
chopped scallions for garnish

How To Make pot roast with shiitake mushroom gravy

Step 1

Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside

Step 2

Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
Step 3

Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
Step 4

Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
Step 5

Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions
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