Crock-Pot Gingered Beef **** |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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bottom round roast, vegetable oil, onions, red wine, ketchup, light brown sugar, vinegar, powdered ginger, minced garlic, beef broth, pepper, salt cvt Trial 8/14/08 cut brown sugar in half and was sweet enough. Eliminating the salt was not detectable. Next project will be to sub ginger root for ground ginger then modify the ketchup with some recipe off . 1 tablespoon fresh = 1/4 teaspoon ground per Cook's Thesaurus, but I am going to try 1/2 Tbsp for each 1/4 gruond. Ingredients:
813 3/4 g beef roast, trimmed (net 2.87 lb after fat removal, avoid chuck roast) |
206 1/4 g onions, sliced |
7 1/2 ounces red wine |
127 1/2 g hunt's ketchup (3/4 cup) |
5 5/8 teaspoons light brown sugar |
7 1/2 teaspoons vinegar, plus |
15/16 tsp vinegar |
1 7/8 tbsp ginger root |
5/8 teaspoons minced garlic |
3 3/4 ounces beef broth, fat free, reduced sodium |
0.47 tsp pepper |
Directions:
1. In the bottom of your crockpot, place the sliced onions first, then the roast.
2. Mix remaining ingredients in a bowl and pour over roast; cover and cook on high 6 to 8 hours or until meat is fork tender and can be shredded with a fork.
3. Lift off cover once beef is tender to reduce liquid or pour it into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the beef.
4. Notes: Avoid using chuck roast, which was greasy even after taking off visible fat.
5. 270-9.4, 380-6.6, 560-4.5
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