Asian Stew

2-3 pounds pot roast cut into 1″ thick peices

1 cup soy sauce

¼ cup rice wine vinegar

3 cloves garlic, peeled and smashed

1 tablespoon peeled and minced ginger

½ cup light brown sugar

1 quart water

¾ teaspoon crushed red pepper

¼ cup fresh orange juice (zest the orange and save)

¼ cup hoisin sauce

2 carrots diced

2 celery stalks diced

4-5 small red skin potatoes diced

 

Rice, for serving

Place soy sauce, rice wine vinegar, garlic, ginger, brown sugar, crushed red pepper, orange juice and zest,hoisin sauce and water in a large bowl and mix.

 

Place pot roast and veggies in the crock pot.

 

Place sauce on top.

 

Cook on low for 4-5 hours.

 

Serve with rice and garnish with scallions or parsley.