CHINESE POT ROAST WITH SNOW PEAS
Serves 6
- 1 (3- to 4-pound) pot roast, trimmed
- 2 onions, sliced into thin rings
- ½ cup soy sauce (I use gluten-free)
- ½ cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 (10-ounce) package frozen snow peas, thawed
- Hot cooked white rice, for serving
Use a 4-quart slow cooker. Put the roast into the insert, and add the onions. Pour in the soy sauce, and add the sugar and ginger. Flip the roast a few times to get it coated on all sides with the sauce. Cover, and cook on low for 8 hours, or until the meat has relaxed and can shred easily with a fork. If the meat isn’t tender enough after 8 hours, cut it into a few pieces and return to the pot for further cooking. Before serving, stir in the snow peas and serve over hot rice.
The Verdict
I made this pot roast on a night that both of my older girls had sleepover guests, and all the children happily ate their dinners, even all the snow peas!
