Red-Cooked Pot Roast

Course : Crockpot
Serves: 8
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2 large onions -- cut in half, sliced along grain
16 ounces peeled tomatoes -- including liquid
4 medium carrots -- peeled and cut into 1 inch diagonal chunks
4 medium ribs celery -- cut into diagonal slices
4 pounds chuck roast -- trimmed of excess fat
1/2 cup soy sauce
1 cup sherry
1 teaspoon sugar
4 cloves garlic -- peeled and flattened
3 whole star anise
1/2 teaspoon white pepper

Preparation / Directions:

Place vegetables in bottom of slow-cooker. Add meat. Mix soy sauce, sherry, sugar, garlic, star anise and pepper. Pour over meat and vegetables. Cover and cook at low for 10 to 12 hours or at high for 5 to 6 hours, until fork tender. I don't use my crockpot very often, but this recipe from today's Lakeland Ledger looks so good I'm gonna have to dig the durned thing out and try it. If I don't tell my dad it has sherry in it, I'll bet he won't know the

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