pot roast with shiitake mushroom gravy

blentz8 avatar
By barbara lentz
from beulah, MI

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

serves 4-6
prep time 10 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For pot roast with shiitake mushroom gravy

  • 1 pkg
    1/2 oz dried shiitake mushrooms
  • 1 c
    boiling water
  • 1 Tbsp
    vegetable oil
  • 1
    3 lb beef chuck roast
  • 4
    shallots chopped
  • 6 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 1 tsp
  • 1/2 tsp
    white pepper
  • 8 oz
    fresh shiitake mushrooms stemmed and sliced
  • 1/3 c
    shaoxing wine
  • 1 1/4 c
    beef broth
  • 1 Tbsp
    better than beef bouillon
  • 1/2 c
    soy sauce
  • 2 Tbsp
    each hoisin sauce and oyster sauce
  • 1
    red chili seeded and sliced
  • 3 Tbsp
  • 4 Tbsp
  • rice noodles, egg noodles, rice or mashed potatoes for serving
  • chopped scallions for garnish

How To Make pot roast with shiitake mushroom gravy

  • 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
  • 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
  • 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.
  • 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
  • 5
    Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions

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