ORIENTAL-STYLE POT ROAST

1 (3 to 3 1/2 lbs) beef chuck roast

2 tbsp canola or olive oil
1 can (16-oz) bean sprouts, rinsed and drained
1 can (5-oz) water chestnuts, drained, sliced thin
1 medium green bell pepper, cut into 1-inch size pieces
1/4 cup cider or white vinegar
1 tbsp low-sodium soy sauce
1 garlic clove, minced
1 tsp salt
1/2 tsp ground ginger
1/8 tsp black pepper

Trim fat from roast and cut, if necessary to fit into slow cooker or crockpot. Heat the oil in a large skillet and brown roast in the hot oil. Place meat in the cooker. Add the bean sprouts, water chestnuts, and bell pepper to the pot.

In a small bowl, stir together the the jam, vinegar, soy, garlic, salt, pepper, and ginger. Pour mixture over the meat and vegetables in the cooker. Cover the cooker and cook on low for 8 to 10 hours. Remove the meat and vegetables.

Skim any fat from the liquid in the cooker. Measure out two cups of the liquid. Return the meat and the vegetables to the cooker and replace the cover.

Sauce:
1 can (11-oz) mandarin oranges
3 tablespoons cornstarch
2 cups reserved cooking liquid

Drain the oranges but reserve 1/4 cup of the juice. In a small saucepan, slowly blend the juice into the cornstarch; stir in the cooking liquid. Cook, stirring, until thickened and bubbly. Stir in the orange sections and heat through.

Place the meat and vegetables on large serving platter. Spoon some of the sauce over all. Serve with hot brown rice and the remaining sauce.