Slow Cooker Ginger Beef Roast Food

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

SLOW COOKER BEEF ROAST

Steps:

• Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

GINGER BEEF ROAST - CROCK POT

Steps:

• Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
• Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
• Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
• Cover and cook on Low heat setting 8-9 hours.
• Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.

SLOW-COOKER GINGER BEEF ROAST

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

SLOW COOKER GINGER BEEF STEW

Steps:

• Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
• Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

SLOW COOKER GINGER BEEF ROAST

Steps:

• Spray 12-inch skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooked (if necessary, cut beef in half to fit in cooker.) Mix stir-fry sauce, ketchup, vinegar and ginger in small bowl; pour over beef.
• Cover and cook on LOW heat setting 8 to 9 hours.
• Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting on HIGH. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or string from beef, if needed. Serve pepper mixture with beef.
• SUCCESS HINT: Although it's tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking.
• TIME-SAVER: Browning the meat adds flavor and helps seel in the juices, but if you're short on time, you can skip this step.
• SERVE-WITH: Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas.
• NOTE: This is also excellent with Snap Pea Stir-Fry Veggie Mix.

SLOW COOKER GINGER BALSAMIC BEEF

Steps:

• In a large skillet, heat cooking oil over medium heat.
• Toss in minced garlic, and cook 2-3 minutes, or until lightly browned.
• Add chopped ginger, cook for another 2-3 minutes.
• Add beef, and stir often, cooking until meat is just browned, about 5 minutes.
• Meanwhile, mix both packages of gravy with 3 cup water and bring to a boil in a saucepan over medium high heat.
• Add balsamic vinegar and worchesire sauce.
• Once meat is browned, transfer entire pan to slow cooker, including juices.
• Top with gravy mixture, coating evenly.
• Cook for 7-8 hours on low setting.
• I served this over mashed potatoes because it's all we had in the house, but it would work well with egg noodles aswell.

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

GINGER ALE ROAST BEEF

Steps:

• Coat roast with flour, and reserve flour that doesn't stick to step 2, and place roast in slow cooker.
• Combine remaing ingredients along with leftover flour in a large bowl, and mix well.
• Pour the sauce over roast.
• Cover and cook on low 8-10 hours, or until roast is tender.

GINGERSNAP POT ROAST

Steps:

• Trim fat from roast. Cut if necessary to fit crock-pot.
• In large skillet brown roast on all sides in hot oil.
• In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
• In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
• Pour gingersnap mixture over meat.
• Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.