We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

INGREDIENTS

•  3 lb Chuck Roast (Pot Roast)
•  10 oz Package of Mushrooms – cleaned and stems removed
•  1/2 small Yellow Onion – thickly sliced
•  10 Fingerling Potatoes – medium to small
•  1 cup Ketchup
•  1 cup Light Brown Sugar
•  1/4 cup Soy Sauce – low-sodium
•  1/4 cup Apple Cider Vinegar
•  1/4 cup Worcestershire Sauce
•  1 1/2 tsp Granulated Garlic
•  1 tsp Red Pepper Flakes
•  Salt and Pepper to taste
•  2 tbsp Olive Oil

INSTRUCTIONS

Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides.  Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.