POT ROAST WITH SHIITAKE MUSHROOM GRAVY

Pot Roast with Shiitake Mushroom Gravy image

Provided by barbara lentz

Categories Beef

Time 10h10m

Number Of Ingredients 21

Previous Next

1 pkg 1/2 oz dried shiitake mushrooms
1 c boiling water
1 Tbsp vegetable oil
1 3 lb beef chuck roast
4 shallots chopped
6 clove garlic minced
1 Tbsp grated ginger
1 tsp salt
1/2 tsp white pepper
8 oz fresh shiitake mushrooms stemmed and sliced
1/3 c shaoxing wine
1 1/4 c beef broth
1 Tbsp better than beef bouillon
GRAVY
1/2 c soy sauce
2 Tbsp each hoisin sauce and oyster sauce
1 red chili seeded and sliced
3 Tbsp cornstarch
4 Tbsp water
rice noodles, egg noodles, rice or mashed potatoes for serving
chopped scallions for garnish

Steps:

1. Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside
2. Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
3. Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
4. Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
5. Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions