Laun/Pruett Recipe Collection
Asian Pot Roast

1 4 lb boneless beef chuck roast
1 Tbs garlic powder
1 Tbs ground black pepper
1 tsp ground mustard
1 Tbs olive oil
1½ cups water
¾ cup soy sauce
3 Tbs rice vinegar
¼ cup honey
1 tsp ground ginger
• sesame seeds (optional)
• sliced green onions (optional)

Heat the oil in a large skillet over medium-high heat. While skillet is heating, coat the roast with garlic powder, black pepper, and mustard powder. Add the roast to the skillet and brown on both sides (about 5 minutes per side).

Remove roast from skillet and add to crock pot. Pour remaining ingredients over the roast.
Cover and cook on low for 6-8 hours.

Serve over rice and garnish with sesame seeds and sliced green onions if desired.

Martha's notes: I cooked this on high for 3.5 hours (3 ½ pound chuck roast) and it was perfect. Meet just shredded with a spoon and the sauce was yummy. I did brown the meat and then deglazed the pan with the liquid in the recipe and then pour that liquid over meat in crock pot. I think topping with sesame seeds and chopped green onions gives it a nice presentation.

Recipe Contributed by Martha Hubner via Mary Ann Laun