Crockpot Beef Ribeye Roast with Asian Marinade Recipe
Simple slow cooker recipe for tender beef roast. Boneless ribeye roast with a sweet Asian marinade. Serve on rice with stir fried vegetables.
Prep Time: 15 minutesminutes
Cook Time: 8 hourshours
Total Time: 8 hourshours15 minutesminutes
Servings: 6people
Ingredients
4-5poundboneless beef ribeye roast
¼cupsoy sauce
¼cupoyster sauce
¼cuphoisin sauce
¼cuprice vinegar
⅓cupbrown sugar
2tbsprice wine
2tbspsesame oil
2tbspsrirachi sauce
2inchpiece of ginger, peeled and minced
5garlic cloves, minced
5-8green onions, sliced
2tbspsesame seeds
2tbspcorn starch
3tbspwater
Instructions
Trim the roast of any excess fat. Discard the fat. Place the roast in a large bowl or tray with high sides.
Mix the soy sauce, oyster sauce, hoisin sauce, rice vinegar, rice wine, brown sugar, sesame oil, sriracha sauce, minced ginger and minced garlic together. Pour the marinade over the roast and make sure the meat is totally coated. Cover the bowl or tray with plastic wrap and place in the fridge overnight.
In the morning, place the roast in the crock pot. Pour any of the marinade still in the bowl over the roast. Place the cover on the crock pot and cook on low for 8-10 hours or on high for 4-6 hours.
When the cooking time is done, strain 3 cups of the broth into a medium saucepan. Bring to a low boil. In a separate cup, mix together the water and corn starch until dissolved. Slowly whisk the water and cornstarch into the broth. The broth should thicken to a nice gravy that has a medium consistency that should still pour easily. Add a little more broth if the gravy is too thick,
Slice the roast across the grain and place on a serving platter. Pour on some of the Asian gravy and sprinkle on the sliced green onions and sesame seeds.