I’ve been having a love affair with Asian-inspired dishes so when I was trying to figure out what to do with my thawed chuck roast, I decided to give it an Asian flare with some paleo hoisin sauce. By adding cabbage, mushrooms, garlic, and ginger, it reminded me of one of my favorite take-out meals: moo shu. The paleo hoisin sauce takes about 15 minutes to make and it is SO worth it. I hope you enjoy this treat!
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Crock Pot Moo Shu Beef
This recipe uses paleo hoisin sauce.
Ingredients:
- beef chuck roast - 2 pounds
- sea salt - to taste
- freshly ground black pepper - to taste
- cabbage, red or green - 1/2 head, cored and sliced thin on a mandoline or with a sharp knife
- fresh ginger root - 2 Tbsp, finely chopped
- garlic cloves - 3, minced
- paleo hoisin sauce - 1 cup
- coconut or apple cider vinegar - 1/4 cup
- shitake mushrooms - 8 ounces, sliced
- green onions - 4, white and green parts thinly sliced
- sesame seeds, optional - 1/2 tsp
Preparation:
- Season roast with salt and pepper and place in the bottom of your crock pot dish.
- Sprinkle cabbage over the top, then evenly distribute ginger and garlic.
- Drizzle hoisin sauce and vinegar over the top.
- Cook on high for 5-6 hours.
- One hour before meat is done, add mushrooms and half of the green onions.
- To serve, transfer roast from the crock pot to a cutting board. Cut into bite-sized pieces, discarding any visible chunks of fat. Add meat back to crock pot and stir together crock pot contents.
- To serve, divide evenly among shallow bowls. Drizzle with additional hoisin sauce and sprinkle with remaining green onions and sesame seeds, if desired.
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Just made this today for tonight’s dinner and it was so incredibly easy and excellent! I had never made a beef roast recipe in the crockpot that I didn’t need to take the time to (a) brown and (b) dirty/clean a second cooking dish so that was worth trying for those 2 items alone! The only additions I made to the recipe that I would make again was that I added a couple of handfuls of Trader Joe’s bagged shredded carrots when I added the cabbage, and when I added the ginger and garlic, I also added 3/4 tsp of Chinese 5-spice powder for a little extra flavor to complement the hoisin sauce. Took the roast out after about 4 hours of being on high and it was a perfect medium rare; I then sliced it into small bite sized pieces and stirred into the veggies and sauce. Served by drizzling a bit more hoisin sauce as suggested and instead of I don’t think meal prep can get easier than this–Thank you!
Hi, Jill. You are welcome! I’m so glad you liked the Moo Shu Beef! It sounds like you made some great modifications to make it your own. Thanks for sharing them and for the nice note.
Pam, this was outstanding and very simple! What surprised me most is I had ALL the ingredients to make it, so that really put a smile on my face. Thanks for all the delicious recipes you post for us. God Bless
Thanks, Cathleen! I’m so glad you enjoyed the Moo Shu Beef. Simple crock pot meals make my life a lot easier–and they’re even better when you have everything on hand.
Thanks for your kind words. I appreciate hearing from you and for the blessings. Sending some back your way. Take care.
made this last week and YUM! am making it again this week! can’t wait! good even cold!!!!
Thanks, Sarah! I’m so glad you liked it–hot and cold! Thanks for letting me know.