Crock Pot Recipes >

Eastern Pot Roast 4 pounds of chick steak, in one piece 4 tablespoons of oil 3 cloves garlic, minced 1 cup of sherry 1/4 cup of soy sauce 2 teaspoons of grated fresh ginger 1/4 teaspoon of pepper 1 medium onion, chopped 1 small carrot, chopped 4 cloves 1 1/2 tablespoons of chopped parsley Mix together one tablespoon of the oil and the minced garlic. Rub on the roast and place the meat into a large bowl. Mix together the sherry, soy sauce, ginger, onion, carrot, cloves and parsley and pour over the meat. Allow to marinate overnight in the refrigerator. Remove the meat from the marinade. strain the marinate and reserve one cup. Heat the remaining oil and brown the meat on all sides. Put into the crock pot. Pour on 1/2 cup of reserved marinade, cover and cook on low for eight hours. Remove from crock pot and keep warm. *Turn the heat to high setting and add the remaining marinade. Boil rapidly until reduced slightly. carve the meat and pour the sauce over it. Serves 8 - 10 * I placed the marinade in a pot on the stove and boiled.