A deliciously different twist to that familiar roast. Serve with some cooked pasta combined with stir-fried oriental frozen vegetables. Please try this, it's excellent!
| 3 - 4 lbs. chuck roast, oil for browning | 1/4 cup soy sauce | |
| 2 - 3 cloves garlic, minced | 1/2 cup dry sherry or all broth | |
| 1 carrot, chopped | 1/2 cup beef broth | |
| 1 medium onion, chopped | 2 Tbs. brown sugar | |
| 2 tsp. grated fresh ginger | 2 Tbs. lemon sugar | |
| freshly ground pepper |
Place oil in fry pan. Brown meat well on both sides and place in slow cooker. Saute garlic, carrot, and onion in pan. Add remaining ingredients and bring to the boil. Pour over meat. Slow-cook on low 6 - 8 hrs. Remove meat and let stand a few minutes before slicing. Pour liquid in a saucepan and boil to reduce by one third or thicken juices with a cornstarch and water mixture. Serve sauce over meat. Serves 6 to 8.