Kun Koyi Pot Roast
- 2 Tbsp. sesame seeds
- 1 c. water
- 1/3 c. soy sauce
- 2 Tbsp. light molasses
- 2 Tbsp. wine vinegar or cider vinegar
- 2 green onions, sliced
- 1 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1 boneless shoulder or chuck pot roast (about 4 lb.)
- 2 Tbsp. cornstarch
- Toast sesame seeds in a small skillet over low heat, shaking pan often, just until golden brown. Combine seeds with water, soy sauce, molasses, vinegar, green onions, garlic powder, and cayenne in a 2-cup measure. Trim excess fat from beef; place in a large glass bowl; pour marinade over; cover. Refrigerate overnight, turning meat several times in marinade to season evenly. When ready to cook, remove meat from the marinade, then pat dry with paper towels. Brown pot roast in a large skillet. Place meat in a slow cooker; pour marinade over; cover. Cook on low (190-200u0b0) 10 hours, or on high (290-300u0b0) for 6 hours, or until beef is tender when pierced with a fork. Remove beef to a heated platter to keep warm. Turn heat control to high. Combine cornstarch with 1/4 c. cold water in a cup; stir into liquid in slow cooker until well blended. Cover; simmer 15 minutes. Carve meat into 1/4 inch slices; serve with gravy.
sesame seeds, water, soy sauce, light molasses, wine vinegar, green onions, garlic powder, cayenne pepper, boneless shoulder, cornstarch
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23490 (may not work)