A dish that basically cooks itself?! Sign us right up! This Mongolian Beef Dump brings you perfectly tender pot roast cooked in a tangy and rich sauce, all made possible by your beloved slow cooker. Some of this delicious sauce spends a few minutes on the stovetop to thicken, but that’s about all the effort it takes. Go on about your day and come home to this Mongolian Beef Dump served over hot rice. It’s the most efficient and tasty use of your time!
Ingredients
- 2 pounds pot roast or chuck roast, trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup plus 4 tablespoons water, divided
- 1/2 cup dark brown sugar
- 3 cloves garlic, minced or pressed
- 2 teaspoons minced ginger or 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- rice, to taste, cooked, for serving
- 4 green onions, sliced into 2-inch pieces, for serving
Directions
Step 1 –Add the roast, the soy sauce, 1/4 cup of the water, the brown sugar, the garlic, and the ginger to the slow cooker and stir to combine.
Step 2 –Cook the roast mixture on low heat until the meat reaches an internal temperature of at least 145 degrees F, about 8-10 hours.
Step 3 –Transfer the roast to a cutting board and shred it, removing any excess fat.
Step 4 –Cover the shredded roast to keep warm.
Step 5 –In a small saucepan, whisk the cornstarch with the remaining water.
Step 6 –Add 1/2 cup of the liquid from the slow cooker to the cornstarch mixture over medium heat, whisking constantly, until it thickens.
Step 7 –Pour the thickened sauce into the slow cooker and stir to combine.
Step 8 –Drizzle the sauce over the shredded roast.
Step 9 –Serve the shredded roast over the rice and top with the green onions.
