- 10 mins
4/5
(1 Votes)
Ingredients
- 1 cup dry white wine or beef broth
- 1/3 cup soy sauce
- 1 T. olive oil
- 4 garlic cloves, minced
- 2 green onions, thinly sliced
- 1.5 t. ground ginger
- 1/4 t. black pepper1 4lb. pot roast
- 5 t. cornstarch
- 5 t. cold water
Preparation
Step 1
In gallon sized Ziploc, combine first 8 ingredients. Add roast and refrigerate overnight.
Place roast & marinade in slow cooker and cook on low 8-10 hours.
Remove roast & keep warm. In sauce pan combine cornstarch & water, stir until smooth. Add 1.5 cups cooking juices. Bring to boil & cook 2 min. until thickened.