2-3 lb chuck roast, cut in 1″ chunks
1/2 lb carrots cut in 1″ pieces
3 gold potatoes, skin on, cut in 1 ” chunks
1 cup diced onion
3 cloves garlic, minced
1/4 cup red wine
1/4 soy sauce
1/4 cup hoisin sauce
1 tsp worcestershire sauce
1 tbsp “better than bouillon beef” paste
2 tbsp brown sugar
1/2 tsp ground ginger
1 tbsp sweet chili sauce
1 tbsp apple cider vinegar
1 tsp chili crisps
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
salt and pepper, to season meat
1 tbsp cornstarch
1/4 cold water
Season meat with salt & pepper.
In a large skillet over medium-high heat sear meat on each side. Put aside.
In a large bowl, mix remaining ingredients besides cornstarch and water. Put aside.
Add potatoes, carrots and onion to crockpot. Add the meat and then pour the sauce mixture on top. Cook on low approximately 8-10 hours until meat is tender. Mix cornstarch with cold water and stir into crockpot. Cook on high heat until sauce thickens, approximately 30 minutes.

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