Pot Roast With Asian Black Bean Sauce

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium onion, cut into 1-inch pieces
• 3/4 cup Asian black bean sauce
• 1/4 cup reduced-sodium beef broth
• 1/2 pound sliced fresh mushrooms
• 8 ounces fresh snow peas, trimmed
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Hot cooked rice
• 4 green onions, sliced

1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours.
2. Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes.
3. Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small 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 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.

chuck roast, salt, pepper, olive oil, onion, asian black bean sauce, beef broth, mushrooms, snow peas, cornstarch, cold water, rice, green onions

Taken from www.tasteofhome.com/recipes/pot-roast-with-asian-black-bean-sauce/ (may not work)