Name: Slow-Cooker Barbecue Beef
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT7H30M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 4 servings
Ingredients: 1/4 cup hoisin sauce; 1/4 cup honey; 3 tablespoons ketchup; 2 tablespoons low-sodium soy sauce; 1 tablespoon sambal oelek (or other Asian chili sauce); 1 2-pound boneless beef chuck roast, halved lengthwise; 2 teaspoons Chinese five-spice powder; Kosher salt and freshly ground pepper; 4 carrots, cut into 1/2-inch pieces; 1 turnip, peeled and cut into 1/2-inch pieces; Cooked white rice, for serving (optional); Sliced scallions, for topping

Directions

Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.

Photograph by Antonis Achilleos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Slow-Cooker Barbecue Beef

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