Slow Cooker Soy-Ginger Pot Roast

This delightful pot roast has some oooomph!!
(serves 6)

1 boneless beef chuck roast (3-4 lbs.)
1 t. kosher* salt
1/2 t. freshly* ground pepper
1 T. canola oil
1&1/2 cups water
1/2 cup Ponzu Citrus Sauce* or reduced-sodium soy sauce
1/4 cup honey
3 T. Braggs* cider vinegar
3 garlic cloves, minced
2&1/2 t. fresh* ginger, minced
1 t. ground dry mustard
1 large sweet* onion, halved and sliced
2 T. cornstarch
2 T. cold water

Sprinkle roast with S&P. In a large (preferably cast iron*) skillet, heat oil over med.-high heat. Brown roast on all sides. Transfer meat to a 5-6 qt. slow cooker. In a small bowl, mix 1&1/2 cups 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 and place on a serving platter; keep warm under foil*. Transfer cooking juices to a large saucepan; skim fat. Bring 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 mins. or until thickened. Serve on the side with roast along with baked potatoes* with all the accoutrements*.

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Love,

MM