An eastern flavor gives this pot roast a new twist. You can add other veggies but this is my original recipe that I made after a party that left me with a bag of celery and about 1/2 lb of fresh mushrooms from a veggie platter. It is delicious!
1In a dutch oven brown the pot roast on both sides in oil
2Add garlic, mushrooms and celery on top
3Mix soy and water together and pout over all
4Cover and bake at 300 degrees for 2-3 hours until pot roast is tender. You will want to check after first hour to see if more water is needed. Don't let it get too dry.
5Serve with rice and a nice glass of Chinese beer for an easy treat. Add more soy sauce at table if needed.
6You can also make this in a slow cooker. After browning the meat put it in the cooker. Add veggies to top and sides. Cook on low for 8 hours or medium for 4-6. You might want to check after 4 hours and stir the veggies into juice that the meat produces to also it to soak in the flavor.