You know I am always looking for ways to be creative with my favorite cuts. I love pot roast! I mean, what’s not to love; delicious, comforting, and goes with pretty much anything. While spring is definitely on the way, a warm comforting dish is still a nice thing this time of year. I think the asian flavors give this pot roast a lighter more spring-like twist. Maybe it’s my imagination ha! Give it a try and let me know what you think, we thought it was pretty dang delicious.

Soy-Ginger Pot Roast

Ingredients

• 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

Directions

1.  Sprinkle roast with salt and pepper.

2. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.

3. Transfer meat to a 5- or 6-qt. slow cooker.

4. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion.

5. Cook, covered, on low until meat is tender, 7-9 hours.

6. Remove roast and onion to a serving platter; keep warm.

7. 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 until thickened, 1-2 minutes. Serve with roast.