Slow Cooker Teriyaki Beef And Vegetables Recipes

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Steps:

• Remove fat from beef. In 3 1/2- to 4-quart slow cooker, place beef. Top with onion. In small bowl, mix teriyaki glaze and orange peel; pour over beef and onion.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board. Cover to keep warm.
• In small bowl, mix water and cornstarch; gradually stir into juices in slow cooker. Increase heat setting to High. Cover and cook about 15 minutes, stirring occasionally, until sauce has thickened. Cut beef across grain into thin slices. Serve sauce with beef.

Steps:

• In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
• Cover; cook on Low heat setting about 6 hours.
• About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
• Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.