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Asian Pot Roast

14 1/2 oz can chicken broth
2 tsp minced fresh ginger
4 garlic cloves, peeled and halved
1/2 cup soy sauce
1 1/2 to 3 lb boneless beef roast or top round steak, cut into 3 or 4 chunks
2 large onions, sliced and separated into rings
1/4 cup quick-mixing flour, such as Wondra

In a 3 1/2 or 4 quart crockpot, mix together the chicken broth,
ginger, garlic and soy sauce. Place the beef chunks in the broth
mixture. Top with onion slices. Cover and cook on Low 8 to 9 hours,
or until the beef is tender. If necessary, skim off any fat from
the juices. In a small bowl, whisk together the flour and 3/4 cup
liquid from the crockpot until smooth. Stir the flour mixture back
into the liquid in the crockpot. Increase to heat to High and cook,
uncovered 30 to 40 minutes longer, or until the sauce is thickened
slightly. Cut the meat into slices before serving. Serve the meat
and sauce over hot steamed rice along with stir-fried vegetables.


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