I wish I could take credit for these 3 great recipes but I can't - I found them on someone else's blog. Here they are, with my little notes at the bottom. I'll update the last 2 recipes with my suggestions once I've worked through them. Enjoy!
Night 1: Beef Roast with Shiitake Mushroom Sauce
3.5 oz fresh shiitake mushrooms, sliced
1 (4lb) boneless beef rump or tip roast, trimmed of fat
1/4 c hoisin sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 c cold water
2 Tbsp cornstarch
2 Tbsp sliced green onion
Place mushrooms in large (4 quart) slow cooker; top with beef roast. Spread beef with hoisin sauce; sprinkle with garlic and salt. Cover, cook on low setting for 8-10 hours.
About 10 min before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. In medium to large micro-safe bowl, blend water and cornstarch until smooth. Pour juices and mushrooms from slow cooker into cornstarch mixture; mix well. Micro on high for 2-3 min or until mixture boils and thickens slightly, stirring once halfway through cooking.
Cut roast in half; set one half aside (you're going to use the other half for the next two meals).
Cut remaining half into thin slices; place on serving plate. Reserve 1 1/2 c sauce (or more). Spoon remaining sauce over the beef or just serve it on the side. Sprinkle meat with onions.
Ashley's note: Don't be tempted to use regular button mushrooms; the Shiitakes add great flavor to the sauce. I used 5 oz of mushrooms b/c I love them, 3 cloves of garlic instead of 2, and Kosher salt. I ended up with a larger volume of juices in the bottom of my crock pot than the recipe said I would, so I had a ton of gravy... probably 2 1/2 full cups left over after the first meal. Also, if you want to cook the meat on high in the crock pot for 4 hours, just keep a close eye on it. You only get one shot to make it awesome, otherwise you're stuck eating dry meat for the next 2 nights. I served the beef with freshly smashed potatoes (adding butter, sour cream, and S&P) with some of the beef sauce as gravy, and glazed carrots.
Prepping for Meals 2 and 3
Divide reserved roast into 2 portions. Slice each; cut slices into 2-inch strips. Divide strips evenly into 2 plastic storage containers. Add 1 c sauce to 1 container (this one is for Beef and Asparagus over Noodles). Add 1/2 c sauce to the other container (this one is for Beef and Broccoli) and throw them in the fridge.
**Like I said, I had more sauce left over than the recipe said I would, so I just added it to each of the containers, but I did reserve more sauce in the container designated for the Beef and Asparagus meal. Probably doesn't matter.
Night 2: Beef and Asparagus over Noodles
3 c uncooked medium egg noodles
2 c cut fresh asparagus spears (1 1/2 inch pieces)
1/2 c water
Leftover Beef with sauce (the one with 1 c of sauce)
1 1/2 tsp Worcestershire sauce
1/8 tsp pepper
8oz (about 1 cup) sour cream
Cook noodles as directed on package; drain.
In large skillet, combine asparagus and water. Bring to boil over high heat; reduce to medium and cover, cooking 3-4 min or until crisp-tender. Add beef/sauce, Worcestershire sauce and pepper; mix well. Cover; cook 3-4 minutes or until thoroughly heated.
Stir in sour cream. Cover; cook 3-4 min or until thoroughly heated, stirring frequently. Serve over noodles. Can be topped with a dash of paprika or parmesan cheese.
Night 3: Beef and Broccoli over Rice
2 c uncooked instant rice
2 1/4 c water
Leftover Beef/Sauce (the one with 1/2 c sauce)
1/4 c soy sauce
1/4 tsp ginger
14 oz pkg frozen broccoli florets
Cook rice in 2 cups of water, as directed on package.
In large skillet, combine beef/sauce, remaining 1/4 c water, soy sauce and ginger; mix well. Cook over medium-high heat until mixture comes to a boil. Stir in frozen broccoli. Cover, cook 5-6 min or until broccoli is tender, stirring once. Serve over rice.