The Classic Slow Cooker: Best-Loved Family Recipes to Make Fast and Cook Slow by Judy Hannemann

Author:Judy Hannemann [Hannemann, Judy]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-12-02T23:00:00+00:00

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This has to be one of the best meals I have ever eaten, slow cooked or not. It is so full of flavor, and when paired with jasmine rice, it truly sings.

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MAKES 4 TO 6 SERVINGS

Cooking time: 4 to 5 hours on high or 8 to 10 hours on low

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2 pounds boneless beef chuck roast

2 tablespoons vegetable oil, divided

1 cup thickly sliced mushrooms

1 can (8-ounces) sliced water chestnuts, drained

1 small onion, sliced

⅓ cup low-sodium soy sauce

1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

1 tablespoon sherry or mirin

1 can (11-ounces) mandarin orange sections (reserve juice)

2 tablespoons cornstarch

1 cup beef stock

3 green onions, chopped

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