Soy-Ginger Pot Roast

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1-1/2 cups water
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup honey
• 3 tablespoons cider vinegar
• 3 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 teaspoon ground mustard
• 1 large onion, halved and sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours.
2. Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large 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 until thickened, 1-2 minutes. Serve with roast.

chuck roast, salt, pepper, canola oil, water, soy sauce, honey, cider vinegar, garlic, ground ginger, ground mustard, onion, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/soy-ginger-pot-roast/ (may not work)