*  Exported from  MasterCook  *

                           Asian Pot Roast C/P

Recipe By     : The Best Slow Cooker Cookbook Ever
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2  oz. can       chicken broth
   2      teaspoons     fresh ginger -- minced
   4      cloves        garlic -- halved
     1/2  cup           soy sauce
   2 1/2  to 3 lb.      lean boneless beef pot roast OR
                        beef top round steak, trimmed of
                        fat and cut into 3 or 4 chunks
   2      large         onions, sliced and separated
                        into rings
     1/4  cup           quick mixing flour, such as Wondra

1. In a 4 quart electric slow cooker, mix together the chicken broth, ginger, garlic, and soy sauce
 Place the beef chunks in the broth mixture. Top with the onion slices.
 2. Cover and cook on the low heat setting 8 to 9 hours, or until the beef is tender
. If necessary, skim off any fat from the juices.
 In a small bowl, whisk together the flour and 3/4 cup liquid from the slow cooker until smooth.
 Stir the flour mixture back into the liquid in the slow cooker.
 Increase the heat to the high setting and cook, uncovered, on high 30 to 40 minutes longer,
 or until the sauce is thickened slightly.
 Cut the meat into slices before serving.


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