Chinese Inspired Pot Roast {Slow Cooker}

Directions

1. 1
   Sprinkle the chuck roast with kosher salt (all sides).In a large bowl or measuring glass, combine broth, Tamari, water, Hoisin Sauce, palm sugar, rice vinegar, mustard powder and white pepper until well mixed and set aside.
2. 2
   Heat a pot or pan large enough to fit your chuck roast over medium high heat. Once very hot, sear on each side for 3 to 4 minutes.
3. 3
   Transfer to a slow cooker and add ginger slices, smashed garlic and broth mixture.Cover and set on low for 8 hours. When ready to serve, remove meat to a cutting board. If there is a bone, remove and discard. Slice meat against the grain into bit sized pieces and set aside until sauce is thickened.Strain sauce into a large pot to remove garlic and ginger.Return to stove top and bring to a boil. Once boiling, lower light to a simmer and whisk in arrowroot + cold water slurry until sauce is thickened. Return meat to sauce and keep warm until ready to serve. Do not place back over a high heat or the sauce may break.
4. 4
   Serve topped with toasted sesame oil and chopped scallions. Excellent over steamed white rice or cauliflower rice and paired with some stir fried vegetables. Enjoy!