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Ingredients
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 3 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sambal oelek (or other Asian chili sauce)
- 1 2 -pound boneless beef chuck roast, halved lengthwise
- 2 teaspoons Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 4 carrots, cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 1/2-inch pieces
- Cooked white rice, for serving (optional)
- Sliced scallions, for topping
Details
Servings 4
Preparation time 30mins
Cooking time 480mins
Adapted from foodnetwork.com
Preparation
Step 1
Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.
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