Spring is here!

The smell of flowers blooming and fresh leaves appearing all over the town. Spring reminds us of family and friends, going on a vacation and eating some comfort foods at your parent's place. We have fond memories with spring, some go to other countries to party, but some just wanted to be with their family and friends while school is out during spring break. Then you should try this soy-ginger pot roast and it will surely give you a taste of home.

This recipe is from Taste of Home and don't forget to click on the ingredients to get them.

Ingredients

• 1 boneless beef chuck roast

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon canola oil

• 1 1/2 cups water

• 1/2 cup reduced-sodium soy sauce

• 1/4 cup honey

• 3 tablespoons cider vinegar

• 3 garlic cloves, minced

• 2 teaspoons ground ginger

• 1 teaspoon ground mustard

• 1 large onion, halved and sliced

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Preparations

Step 1

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5 or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook covered, on low until meat is tender, 7-9 hours.

Step 2

Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large 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 until thickened, 1-2 minutes. Serve with roast.

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