Asian Pot Roast

• 1 tablespoon olive oil
• 3 lbs boneless chuck roast
• 1 cup onion, chopped
• 3 carrots, sliced
• 1 green bell pepper, chopped
• 6 ounces mushrooms
• 3 garlic cloves, minced
• 2 (28 ounce) cans whole tomatoes, undrained
• 1 cup water
• 2 tablespoons oyster sauce
• 12 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 12 teaspoons Chinese five spice powder

1. Heat oil in a large Dutch oven over medium high heat.
2. Add meat and cook until brown on all sides.
3. Transfer meat to a plate.
4. Drain fat (reserving 1 tablespoon.
5. Add onion, carrot, bell pepper and mushrooms to Dutch oven.
6. Cook over medium heat about 5 minutes.
7. Add garlic.
8. Cook, stirring until fragant, about 1 minute.
9. Add tomatoes, water, oyster sauce, salt, red pepper flakes and Chinese five-spice powder.
10. Bring mixture to a boil.
11. Add meat and simmer, covered, until meat is tender, about 3 hours.
12. Turn meat over halfway through cooking time.
13. Transfer meat to a cutting board.
14. Let stand 10 minutes.
15. Serve with vegetables and juice.

olive oil, chuck roast, onion, carrots, green bell pepper, mushrooms, garlic, tomatoes, water, oyster sauce, salt, red pepper, spice powder

Taken from www.food.com/recipe/asian-pot-roast-347689 (may not work)