Oriental Beef Pot Roast

• 3 5/16 pounds pot roast Lean, Chuck blade, bolar or top side
• 2 tablespoons soya sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons sherry or sub 1 to 2 teaspoons vanilla extract
• 1/2 teaspoon ground ginger
• 2 tablespoons brown sugar
• 1/2 teaspoon dill seed
• 2 tablespoons butter

1. Place soys sauce, Worcestershire sauce, sherry, ginger, sugar & dill in the crockpot and mix.
2. Add the beef & turn it so that the mixture coats all the surfaces of the beef
3. Cover & cook on low for 9-11 hours
4. Prepare the Beurre Manie (kneaded butter) Use equal quantities of soft butter and flour. Work together on a saucer using a small spoon, until well kneaded and smooth. Form into 1Tbsp balls & chill. This can be frozen. 2Tbsp will thicken 1 cup of liquid.
5. 20mins prior to serving, turn control to high and thicken slightly with 2 Tbsp of beurre manie

lean, soya sauce, worcestershire sauce, sherry, ground ginger, brown sugar, dill, butter

Taken from www.yummly.com/recipe/Oriental-Beef-Pot-Roast--1613564 (may not work)