Chinese Pot Roast

Tonight for dinner he had one of the best pot roasts I have ever made. A special thank you to my sister, Emma, needs to be given as she is the one who gave me a set of slow cooker recipes cards for Christmas. I LOVE being able to prep dinner the night before, or in advance and freezing, throwing it in the crock pot and coming home to the wonderful aroma of a meal that has been cooking all day. I have modified this recipe as we like to have potatoes, carrots, and onions with our pot roast.I apologize ahead of time as I forgot to take a picture. I will the picture next time we make it. The picture above looks very close to how our roast was this evening. A huge hit in our house and took 30 minutes to prep!

Ingredients:

3 lbs boneless beef pot roast
2 Tablespoons of Flour
1 Tablespoon of oil
2 Large onions, chopped
6 Carrots, chopped
5 Medium sized potatoes
Salt and Pepper to taste
1/2 Cup soy sauce (I recommend reduced sodium)
1 Cup water
1/2 Teaspoon, ground ginger

Need:
Crock pot
Large zip lock bag

1. Cube potatoes (If you are preparing them ahead of time make sure to cover them in cold water and place in the fridge.)
2. Chop onions and carrots (If you are preparing ahead of time it is OK to put these in a container together in the fridge.)
3. Put flour is large zip lock bag and shake until roast is covered in flour
4. Put oil in skillet and heat over medium heat
5. Once oil is warmed up place roast in skillet and sear both sides (About 1-2 minutes each side)
6. Place roast in crock pot
1. If you are preparing to cook the next day do not do the next step until you are ready to start cooking.
7. Top with onions and carrots
8. Salt and Pepper to taste
9. Combine soy sauce, water and ginger and pour over roast.
1. You can prepare this mixture ahead of time and store in the fridge until ready to use
10. Cover with crock pot lid
11. Cook on high for 10 minutes.
12. Reduce heat to low and cook for 8-10 hours.
13. Slice and serve