ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

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