When I saw this recipe on A Year of CrockPotting, I just knew I had to give it a try. I tend to be very boring with roasts; I've only ever made a beef roast one way, and this Asian version was definitely something different for me. I'd had a beef roast in the freezer for a long time that I'd never got around to cooking, and I had all of the other ingredients on hand.
I wish I would have used less 5-spice powder. That was my one complaint. I'm not a huge fan of the flavor of anise, which I should have taken into consideration. Other than that, though, this was a delicious meal that we really enjoyed. I added some cole slaw mix to the beef for the last fifteen minutes of cooking, and I served the beef over beef-flavored ramen noodles (how college freshman of me, right?). This was a flavorful meal and was very simple to throw together. I love my Crock pot, and I really do need to learn to use it more often.
Crock Pot Asian Shredded Beef
Source: adapted from A Year of CrockPotting
4 pounds boneless beef roast
1/2 cup soy sauce
1/2 cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder
Sprinkle the dried spices directly onto the beef. Add to Crock pot and top with the ketchup and honey. Pour in the soy and hoisin sauces. Cover and cook on low for 8 to 9 hours, or until the meat shreds easily with a fork. About 15 minutes before serving, add a handful of cole slaw mix to the Crock pot to wilt. Serve over white or brown rice or noodles.