Source: dLife

Traditional Asian black bean garlic sauce gives this slow cooked pot roast a rich, exotic flavor.

Servings

2 lb beef chuck pot roast
1 tbsp vegetable oil
1.5 cup cold water
0.25 cup Sauce, black bean (garlic)
1 tsp low sodium beef bouillon , granules
8 oz fresh green beans , trimmed
1 medium red bell peppers , cut into thin strips
0.5 medium onions , cut into thin slices
3 tbsp cornstarch
3 tbsp cold water
1 cup cooked long grain brown rice (optional)

1 Trim excess fat from meat and cut meat to fit into a 4 to 5-1/2 quart slow cooker.
2 In large skillet, heat oil over medium heat. Cook beef until brown on all sides. Drain fat and set meat aside.
3 In slow cooker, combine 1-1/2 cups water, garlic sauce, and bouillon granules. Add green beans, sweet pepper, and onion; then add meat.
4 Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
5 Remove meat and vegetables from cooker, cover with foil to keep warm. Reserve cooking liquid.
6 If using low-heat setting, turn to high-heat setting. In small bowl combine cornstarch and 3 tablespoons water. Stir into reserved cooking liquid in slow cooker. Cover and cook for 15 minutes or until sauce is slightly thickened.
7 Using two forks, separate beef into serving pieces. Serve meat and vegetables with sauce. If desired, serve with hot cooked brown rice.

Look for black bean garlic sauce in the Asian foods section of the supermarket.