Soy- Ginger Pot Roast

( courtesy of Taste of Home) 

My family loves pot roast especially when it’s not your traditional pot roast. This recipe definitely takes you down a different avenue. 

1 boneless beef chuck roast (3 to 4 pounds)

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

1-1/2 cups water

1/2 cup reduced-sodium soy sauce

1/4 cup honey

3 tablespoons cider vinegar

3 garlic cloves, minced

2 teaspoons ground ginger

1 teaspoon ground mustard

1 large onion, halved and sliced

2 tablespoons cornstarch

2 tablespoons cold water

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours or until meat is tender.

Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
I chose to serve with rice and fresh carrots from the Farmer’s market. Recipe for Glazed Spiced Carrots also to be featured. 

Created by: Lisa Varner

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