Season beef all over with salt and pepper. Place in a 4-quart slow cooker. Add beef broth and hoisin sauce to slow cooker. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
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Servings and Ingredients
|3 lbs. Hy-Vee Angus Reserve boneless beef bottom round roast|
|Hy-Vee ground black pepper|
|2 c. Hy-Vee no-salt-added beef broth|
|¼ c. hoisin sauce|
|2 (1-lbs.) pkgs. Hy-Vee Short Cuts veggie mix , (mix of potatoes, onions, squash, and red and green bell peppers)|
Things To Grab
- 4-quart slow cooker
- 2 forks
Add Short Cuts vegetables to slow cooker. Cover and cook on LOW for an additional 4 hours or on HIGH for an additional 2 hours or until beef reaches an internal temperature of 165 degrees.
Remove beef from slow cooker and shred using two forks. Strain vegetables from broth, reserving broth, if desired. Toss shredded beef with reserved broth if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 90mg
- Sodium: 310mg
- Total Carbohydrates: 17g
- Protein: 37g
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