Szechuan Slow Roast with Green Beans

Slow cooker "Oscar night" Sunday. Here's what's cookin'.

I often make the typical beef blade roast with red wine, beef bouillon, garlic, onion etc....

I decided to shake it up a bit, so I am thinking: slow cooking beef blade roast with a Szechuan spin.

Here's what I did.

Prep time:

1. In your cooker, put about 1 cup water, 2 tsps hot sauce, 1/3 cup soy sauce, 1/2 cup white wine, red pepper flakes, 1 tsp cumin, 1 tsp turmeric, 1 tsp sesame seed oil, freshly grated ginger (to your liking....) 2-3 cloves chopped garlic, salt and pepper. Now whisk in 1-2 tbsps corn starch- no lumps.

2. Add the blade roast. Adjust liquids if the meat is not fully covered with the sauce.

3. Now set on low for 6-8 hours (depending on the size of the meat) and voila. * I am also guilty of throwing in a potato, carrot and red hot pepper with about 3 hours left on the meat for some added "bulk" to the dish.

4. ** Time Saver! With 20 minutes left on the meat, boil 1 pot of water for both your beans and some rice vermicelli noodles or chow mein noodles.... cook and remove with tongs- these don't take long at all. Now add the beans to the same water for about 6 minutes or so. You still want a nice green color!

Strain add oil, season beans with salt, pepper and a sprinkling of sesame seeds, a drizzle of honey and soy sauce.

5. For serving, set out a bed of noodles, put meat and sauce over top with the fresh beans as a side! Use chop sticks for a change!

Moolicious!