Slow Cooker Asian Ginger Beef and Mushrooms

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Asian Ginger Beef and Mushrooms

Asian Ginger Beef and Mushrooms for an Easy Dinner

What do you get when you have an eye of round beef roast and some leftover Asian Ginger Dressing? An amazing dinner of Asian Ginger Beef and Mushrooms that your entire family enjoys, right from your slow cooker! I didn’t have a plan for dinner, but looking around, I found a roast in the freezer, and some mushrooms in the refrigerator. As I was pulling out the mushrooms, the Asian Ginger Dressing was calling me from the top shelf. In my mind, it was going to work. 8 hours in the slow cooker made it absolutely amazing. Savory, with a bit of sweet and sour flavor, Asian Ginger Beef and Mushrooms is a crowd pleaser!

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Slow Cooking Asian Ginger Beef and Mushrooms

While you can cook Asian Ginger Beef and Mushrooms in the oven on a low temperature, slow cooking eye of round really brings out the tenderness of the meat and adds a lot of flavor deep into the roast. I used plain old white mushrooms, whole, for a beautiful look and mild flavor. When you cook mushrooms in the slow cooker, they really take on a lot of flavor as well. The Asian Ginger Dressing adds all the flavor that you’d ever want in a single dish. Rich, earthy, and just a teensy bit sweet, it’s an amazing flavor that is perfect.

Slow Cooker Asian Ginger Beef and Mushrooms

Slow Cooker Asian Ginger Beef and Mushrooms

Ingredients

  • 3-4 lb eye of round (or other cut) beef roast
  • 1.5 lbs white mushrooms, cleaned and stem cut
  • 1 recipe Asian Ginger Dressing

Instructions

  1. Place the roast in the slow cooker.
  2. Top with the mushrooms and pour the dressing over the top.
  3. Cover and set to low.
  4. Allow to cook for 8 hours.
  5. Remove the meat and mushrooms. Add 3-4 tablespoons of flour and stir, turning the slow cooker to high, if making gravy. When thick, serve hot.
http://modernchristianhomemaker.com/slow-cooker-asian-ginger-beef-mushrooms/

Serving Asian Ginger Beef and Mushrooms

I served my Asian Ginger Beef and Mushrooms over some mashed potatoes, with gravy made from the juice in the slow cooker. While the meat and mushrooms had a lot of flavor in and of themselves, using the juices as a gravy put the whole dish over the top. To make a gravy from the juice, add 3 to 4 tablespoons of flour (I used potato starch) to the juice in the slow cooker. Turn the heat to high and stir constantly until all of the juices are mixed together and the mixture thickens. Asian Ginger Beef and Mushrooms is an absolutely wonderful meal that will please everyone!

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