Asia Pot Roast

By Txwirlwind

Ingredients

• 10 oz sliced white mushrooms
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp. chopped fresh ginger
• 6 cloves garlic halved
• 1 2 pound eye of round roast
• salt and pepper
• 2 tbsp. canola oil
• 3 tbsp. cornstarch
• 2 tbsp. rice vinegar

Preparation

Step 1

1. Combine mushroom, broth, soy sauce, ginger and garlic in slow cooker
2. Pat roast dry and sprinkle with salt and pepper
3. Warm oil in large skillet over medium high heat
a. Brown beef on all sides (8 minutes total)
b. Transfer to slow cooker
c. Cover and cook on low 6-8 hours
4. Transfer meat to cutting board and tent with foil and let rest 15 minutes
5. Whisk cornstarch and 1/2 cup liquid from slow cooker and return to slow cooker whisking until sauce thickens (1-2 minutes)
6. Whisk in vinegar. Slice beef and serve with sauce

If sauce is to thick add more broth.