1 1-2lb. chuck roast
4 potatoes, diced
1 sweet potato, diced
2 cups carrots, diced
1 onion, diced
3 cups dashi stock (dashi powder can be found at the grocery store in the Asian section; follow the directions to make the stock. If this is unavailable, you can substitue 1.5 cups chicken or beef stock and 1.5 cups water)
2 tbsp. sugar
3 tbsp. mirin (found in the Asian section of the grocery store)
3 tbsp. soy sauce
2 tbsp. vegetable oil
3/4 cup peas
Japanese Style Pot Roast
-Put the oil in a non-stick pot and heat at medium. Add the chuck roast (trimmed of fat) and cook until each side is brown (2-3 minutes per side)
-Add onion, cook for 2 minutes.
-Add the remaining veggies (except the peas), and cook for 3 minutes.
-Add the dashi stock (enough to cover the meat and all of the vegetables).
-Bring to a boil. When the foam comes to the surface, skim it off.
-Add sugar, mirin, soy sauce, in that order, stirring after each addition.
-Bring to a boil again and then transfer to the slow cooker.
-Cook on low for 4 to 6 hours, until the meat reaches an internal temperature of 160 degrees and the veggies are tender.
-During the last 30 minutes of cooking time, add the peas.