Ingredients
1 boneless beef chuck roast (3 to 4 pounds) 1 teaspoon salt1/2 teaspoon pepper1 tablespoon canola oil1-1/2 cups water1/2 cup reduced-sodium soy sauce1/4 cup honey3 tablespoons cider vinegar3 garlic cloves, minced2 teaspoons ground ginger1 teaspoon ground mustard1 large onion, halved and sliced2 tablespoons cornstarch2 tablespoons cold water
Preparation
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours, until meat is tender.
Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
