East-West Pot Roast

This is designed for an electric slow cooker, but I don't see why it can't be done in a slow oven just as easily.

Ingredients:

Method:

1 pkg (1/2 oz) dried shitake mushrooms
1 cup boiling water
Pour boiling water over dried mushrooms and soak for 30 minutes. Strain through a fine sieve, reserving liquid. Pat mushrooms dry on a paper towel before chopping finely. Set aside.
1 Tbsp oil
1 beef pot roast, blade or rump
about 3-1/2 to 4 lbs (1-1/2 to 2 kg)
Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Transfer to a slow cooker.
4 long French shallots, thinly sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp salt
1 tsp cracked black peppercorns
8 oz. fresh shitake mushrooms, stems removed
1/3 cup vodka (optional)
1 can (10 oz) condensed beef broth
Reduce heat in skillet to medium. Add shallots to pan and cook until soft. Add garlic, ginger, salt, peppercorns and reserved mushrooms. Cook for 1 minute, stirring constantly. Add fresh mushrooms and cook, stirring, for 1 to 2 minutes. Add vodka, if using, and cook, stirring, for 1 minute. Add reserved mushroom liquid and beef broth. Bring to a boil.
Pour mixture over the meat, cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until meat is tender.
Transfer roast to a large platter. Using a slotted spoon, remove vegetables from cooking liquid and arrange around the roast. Cover with foil and keep warm.
1/4 cup soy sauce
2 Tbsp oyster sauce
2 Tbsp hoisin sauce
1 tsp finely chopped chili pepper
2 Tbsp cornstarch, dissolved in
2 Tbsp cold water
In a saucepan over medium heat, bring cooking liquid to a boil. Add soy sauce, oyster sauce, hoisin sauce and chili pepper, if using. Cook for 5 minutes until liquid is reduced by one-third. Stir in dissolved cornstarch and cook until sauce thickens. Pour over roast and mushrooms.
Serve with rice or mashed potatoes.
Serves 6 from House & Home Magazine, October 2003 quoting Judith Finlayson's The 150 Best Slow Cooker Recipes