Ingredients
-
1 cup dry white wine or 1 cup beef broth
-
1/3 cup low sodium soy sauce
-
1 tablespoon olive oil
-
4 garlic cloves, minced
-
2 green onions, thinly sliced
-
1 1/2 teaspoons ground ginger
-
1/4 teaspoon black pepper
-
4 whole cloves
-
1 four pound bottom round beef roast
-
5 teaspoons cornstarch
-
5 teaspoons cold water
Instructions
- In a gallon size ziplock bag, combine the first eight ingredients.
- Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
- Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
- Remove roast to a serving platter or cutting board and cover to keep warm.
- In a sauce pan combine cornstarch and cold water and stir till smooth.
- Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
- Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.