Crock Pot Mondays – Beef and Bok Choy

Ingredients

• 4 leeks (white and light green parts only), trimmed, halved lengthwise, and cut into 1-inch pieces
• 8 ounces small button mushrooms, whole (or quartered larger mushrooms)
• 6 cloves garlic, unpeeled
• 4 thin slices ginger, unpeeled
• 1 jalapeno pepper, seeded and thinly sliced
• 3 tablespoons cornstarch
• 1 1/2 pounds beef chuck roast, trimmed
• 1/4 cup hoisin sauce
• 1/4 cup rice, mirin, or dry sherry
• 3 tablespoons soy sauce
• 2 tablespoons packed light brown sugar
• 4 heads baby bok choy, cut crosswise into 2-inch pieces
• 4 cups cooked rice or other grain, for serving

Directions

1. Combine the leeks, garlic, ginger, and jalapeno in a six-quart slow cooker. Sprinkle in the flour and toss to coat.
2. Nestle the meat in the vegetable mixture.
3. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar, and one third cup warm water in a bowl; pour over the meat.
4. Cover and cook on low for 7 1/2 hours.
5. Remove the meat to a cutting board and thinly slice against the grain.
6. Remove and discard the garlic and ginger.
7. Return the meat to the slow cooker and add the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with rice or grain of your choice.