Tokyo Pot Roast Recipe

I am not a fan of pot roast. It's okay, I guess, but given the other options in fall dishes I'd rather have another big bowl of chili and leave the pot roast leftovers for my husband. But not anymore! I've found a recipe for one that I really love. Why is it called Tokyo Pot Roast? I have no idea. It mostly just uses fish sauce and soy sauce, not anything specifically Japanese, but I didn't choose the name.

Not my picture, but come on, pot roast is pot roast.

I did alter the recipe from where I found it.

• 1 2-lb beef chuck roast (or pork, pork works great)
• you can add potatoes here but I never do because potatoes are gross after 8 hours in a crockpot.
• 1 onion
• 2-3 bulbs garlic
• 1 ounce shiitake mushrooms (I used button because that's what I had)
• 1 cup water
• 1/2 cup sake or white wine
• 1/3 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons fish sauce
• 1 tablespoon grated ginger
• salt to taste

 Dice up the onion and garlic. In a pan, brown up the onion. I do it in a bit of butter for about five minutes - then add in the garlic.

To that dump in the water, wine, soy sauce, sugar, fish sauce, and ginger. Bring it to a boil and then simmer for a few minutes to get the sugar all dissolved.

All good?

Okay, dump that over top the meat in a crock pot. Set it to low for 7-8 hours or high for 3-4. You can toss in the potatoes or carrots if you want. I won't judge. Too harshly. Weirdo.

That's it. Now go out and enjoy this awesome pot roast with some delectable asian flavors.