Asian Pot Roast

This roast packs so much flavor with such little work you will add this to your family's meal rotation without hesitation! And you make it with your slow cooker which is ALWAYS a bonus!

Ingredients:

- 2lb English Roast
- 2 pkgs. Button Mushrooms, sliced
- 1 onion, sliced
- 1/2 cup Chicken Broth
- 1/4 cup Soy Sauce
- 2 Tbsp. Ginger
- 6 cloves of Garlic
- Salt and Pepper to taste
- 1 Tbsp. Red Pepper Flakes
- 1 Tbsp. Parsley Flakes
- 3 Tbsp. Cornstarch
- 2 Tbsp. Rice Vinegar

Directions:

1.  Slice up your onion and your mushrooms and toss them into your slow cooker.

2.  In a large skillet, heat up about a tablespoon of either vegetable oil or canola oil.  Season your roast with a generous amount of salt and pepper and use your hands to massage it in.  Place your roast into the pan to brown.  Brown on all sides!  When your roast is browned, remove from the pan and place into your slow cooker on the bed of veggies.

3.  In a measuring cup, combine your chicken broth, soy sauce, ginger, garlic, red pepper flakes, and parsley flakes and whisk together.

4.  Pour your mixture over your roast/veggies and move it around a bit.  Set your slow cooker on low for 8 hours.

5.  Right before serving, remove your roast and set aside.  Mine was so tender it fell apart, but no worries!  That's not always a bad thing, lol! 

6.  Now, ladle out about 1/2 cup of the liquid from the crock pot into your measuring cup.  Add in the cornstarch and whisk together well.  Add the cornstarch liquid to your crock pot and whisk until the sauce thickens.  Whisk in your rice vinegar.  If your liquid is too thick, add a bit more chicken stock until it's at the consistency you prefer.  I did end up adding about a 1/4 cup more of broth to my sauce. Add the roast back in to the slow cooker and it's ready to serve!

Here's the final product....

I made some white rice to serve on the side.  This was so tasty, I cannot wait to make it again!  Give it a try and see what you think!  Enjoy!