Slow Cooker Mongolian Beef
2 lbs. pot roast or chuck roast, trimmed of excess fat.
1/2 cup soy sauce
1/4 cup water
1/2 cup dark brown sugar
3 cloves garlic, minced or pressed
2 tsp of minced ginger (or 1/2 tsp ground ginger)
4 green onions, sliced into 2-inches pieces
1 Tbsp soy sauce
1 Tbsp olive oil
2 Tbsp cornstarch
Combine beef, soy sauce, water, brown sugar, garlic and ginger in the slow cooker. Cook on low for 8-10 hours.
Remove the meat from the liquid and place on a cutting board.
Shred meat and remove any excess fat. Cover meat to keep it hot.
In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.
Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.
Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.
Add some of the sauce from the slow cooker over the meat.
Serve the beef over rice, and top with the cooked green onions.