pot roast with Asian black bean sauce

1 boneless beef chuck roast (3 to 4 pounds)

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1 medium onion, cut into 1-inch pieces

3/4 cup Asian black bean sauce

Or Hoisen sauce

1/4 cup reduced-sodium beef broth

1/2 pound sliced fresh mushrooms

8 ounces fresh snow peas, trimmed

1 tablespoon cornstarch

1 tablespoon cold water

Hot cooked rice

4 green onions, sliced

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. 

Add onion. 

Whisk together black bean sauce and broth; pour over roast. 

Cook, covered, on low 5-6 hours.

Add mushrooms and snow peas; 

continue cooking on low until meat is tender, about 30 minutes.

Remove roast and vegetables to a serving platter; keep warm. 

Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. 

In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. 

Return to a boil; cook and stir 1-2 minutes or until thickened. 

Serve roast with hot cooked rice and sauce. Sprinkle with green onions.

"Bon appetit!"