Braised Ginger Hoisin Pot Roast

Pat meat dry; sprinkle with pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.

Drain fat from pan. Add onion, garlic and ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin sauce, beef stock, soy sauce, 1/2 cup (125 mL) water and brown sugar. Return meat and any accumulated juices to pan; bring to boil. Cover and braise in 325°F (160°C) oven, turning once, until meat is tender, about 3 hours. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.

Meanwhile, in small bowl, whisk flour with 1/4 cup (50 mL) cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking, until thickened, 5 minutes. Serve with beef; sprinkle with green onions.

Additional information :

Slow Cooker Variation:
Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup (50 mL). Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, use low power only.)

Remove meat, tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1/4 cup (50 mL) cold water; whisk into slow cooker. Cover and cook, stirring once, until thickened, about 15 minutes.

Source : Canadian Living Magazine: October 2005